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chinese

Shaanxi Style Hand Pulled Biang Biang Noodles with Tomato and Chili Oil

This dish pairs wide wheat noodles, dry with chili oil, tomatoes, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Medium
Balanced Vegan Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

16 g Protein
92 g Carbohydrates
27 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 100g wide wheat noodles, dry 350 kcal
  • 235g tomatoes, chopped 42 kcal
  • 13g vegetable oil 115 kcal
  • 11g chili oil 97 kcal
  • 9g garlic, minced 13 kcal
  • 14g light soy sauce 10 kcal
  • 5g sugar 19 kcal
  • 18g scallion, thinly sliced 6 kcal

Cooking instructions

  1. wide wheat noodles
    Cook the wide noodles in boiling water until chewy-tender. Reserve 60 g noodle water, then drain.
  2. tomatoesgarlic
    Heat oil in a pan over medium heat. Add garlic and stir 20 seconds, then add tomatoes and cook until saucy, 4-5 minutes.
  3. wide wheat noodleslight soy saucesugar
    Stir in soy sauce and sugar. Add noodles and toss, loosening with reserved noodle water as needed.
  4. wide wheat noodleschili oilscallion
    Turn off heat. Add chili oil and scallion; toss well so the noodles are glossy and coated.
  5. Serve immediately while hot and stretchy.

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