Easy Biang Biang Noodles
Ingredients
2 heads of bok choy, cut into 3 cm pieces
400 g Mr Chen’s Extra Wide Hand-pulled Style Noodles
2 spring onions, sliced
2 garlic cloves, minced very finely
3 Tbsp chilli flakes
Salt and black pepper, to taste
6 Tbsp vegetable oil
6 Tbsp Mr Chen’s Soy Sauce
4 Tbsp Mr Chen’s Rice Wine Vinegar
Toasted sesame seeds (optional)
Suitable Products
Method
1
Blanch the bok choy in boiling water, then drain and place in a large mixing bowl.
2
Cook the noodles according to the packet instructions. Drain well, then add to the bowl with the bok choy and toss to combine.
3
Top the noodles with the spring onions, garlic, chilli flakes, salt and black pepper.
4
Heat the vegetable oil in a small frying pan until smoking. Carefully pour the hot oil over the aromatics and spices.
5
Add the soy sauce and rice wine vinegar, then stir well to coat the noodles evenly.
6
Divide between 4–6 bowls and top with sesame seeds to serve.
Ingredients
2 heads of bok choy, cut into 3 cm pieces
400 g Mr Chen’s Extra Wide Hand-pulled Style Noodles
2 spring onions, sliced
2 garlic cloves, minced very finely
3 Tbsp chilli flakes
Salt and black pepper, to taste
6 Tbsp vegetable oil
6 Tbsp Mr Chen’s Soy Sauce
4 Tbsp Mr Chen’s Rice Wine Vinegar
Toasted sesame seeds (optional)
Suitable Products
Method
1
Blanch the bok choy in boiling water, then drain and place in a large mixing bowl.
2
Cook the noodles according to the packet instructions. Drain well, then add to the bowl with the bok choy and toss to combine.
3
Top the noodles with the spring onions, garlic, chilli flakes, salt and black pepper.
4
Heat the vegetable oil in a small frying pan until smoking. Carefully pour the hot oil over the aromatics and spices.
5
Add the soy sauce and rice wine vinegar, then stir well to coat the noodles evenly.
6
Divide between 4–6 bowls and top with sesame seeds to serve.