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Biang Biang Noodles (Yu Po Mian)
5 from 20 votes

Biang Biang Noodles (Yu Po Mian)

Biang Biang Noodles feature wide, hand-pulled or shaved noodles tossed in a sauce of soy, vinegar, sesame oil, chili flakes, garlic, and Sichuan peppercorn. Served with tender baby bok choy and optionally topped with a fresh tomato-based sauce, this dish combines spicy, tangy, and savory flavors with chewy noodles and crisp greens for a layered, textured meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 452 kcal
Course: Side Dish, Main Course
Cuisine: Chinese

Ingredients

Tomato sauce (optional but recommended)
  • 1 tablespoon peanut oil (or vegetable oil)
  • 2 tomato diced
  • Pinch salt
  • 1 tablespoon tomato paste
Noodle sauce
  • 1 tablespoon soy sauce light
  • 1 tablespoon Chinkiang vinegar
  • 1/4 teaspoon dark soy sauce (optional)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 green onion , white part minced, green part sliced for garnish
  • 3 cloves garlic , grated
  • 1 tablespoon chili flakes Chinese
  • 1 tablespoon white sesame seeds toasted
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon Sichuan peppercorn optional but highly recommended, ground
  • 3 tablespoons peanut oil (or vegetable oil)
Noodles
  • 2 bundles (150 g) knife shaved noodles or 400 g fresh wide noodles or hand pulled-noodles, dried
  • 4 heads baby bok choy , tough ends removed and cut into large bite size pieces (*Footnote 1)
  • cilantro Optional, chopped, for garnish

Instructions

Make tomato sauce
    Cup of Yum
  1. Add 1 tablespoon of oil into a medium-sized skillet and heat over medium heat until hot. Add the tomato and a pinch of salt. Chop and stir the tomatoes until the tomato pieces break down, 4 to 5 minutes. Pour in a small splash of water if the pan becomes too dry. Add the tomato paste. Keep stirring for 1 minute until the tomato paste is evenly mixed. Transfer to a bowl and set aside.
Assemble noodles
  1. Combine the soy sauce, Chinkiang vinegar, sesame oil and sugar in a large bowl. Stir to mix until the sugar has dissolved.
  2. Bring a large pot of water to a boil. Blanch the baby bok choy for 2 minutes or so, until tender. Transfer the bok choy to a plate to cool off.
  3. In the same pot, boil the noodles according to instructions. Once the noodles are done, quickly rinse with running tap water to stop cooking. Then drain thoroughly and transfer to the bowl with the soy sauce mixture. Stir to combine.
  4. Add the white part of the green onion, garlic, chili flakes, sesame seeds, cumin powder and ground Sichuan peppercorn on top of the noodles.
  5. Heat the oil in a small saucepan over medium heat until hot. Immediately pour the hot oil over the noodles, covering as much seasoning as possible. Then stir everything together to mix well while the oil is still hot.
  6. Add the tomato sauce and mix again (if using).
  7. Garnish with baby bok choy and cilantro. Serve immediately.

Notes

  • Other Chinese greens—such as choy sum, gai lan, and pea shoots—can substitute for baby bok choy.
  • Fresh cucumber slices can be added on top for extra crunch and freshness.

Nutrition Information

Serving 1serving Calories 452kcal (23%) Carbohydrates 36.4g (12%) Protein 9.1g (18%) Fat 32g (49%) Saturated Fat 5.3g (27%) Sodium 549mg (23%) Potassium 499mg (11%) Fiber 2.7g (11%) Sugar 6.4g (13%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 452

% Daily Value*

Serving 1serving
Calories 452kcal 23%
Carbohydrates 36.4g 12%
Protein 9.1g 18%
Fat 32g 49%
Saturated Fat 5.3g 27%
Sodium 549mg 23%
Potassium 499mg 11%
Fiber 2.7g 11%
Sugar 6.4g 13%
Calcium 101mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.