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Aubergine Biang Biang Noodles

  • Vegan
  • Vegetarian
This Chinese inspired noodle dish is fragrant in flavour thanks to Knorr Stocks.
  • Cooking Time

  • Difficulty

  • Prep time

  • Serves

  • 1/2 Knorr Vegetable Stock Cube
  • 1 large aubergine
  • 1 tbsp gochu jang paste
  • 100 ml vegetable oil
  • 1 tsp cumin seeds ground
  • 1/2 Knorr Vegetable Stock Cube
  • 250 ml water
  • 2 tsp Sichuan peppercorns
  • 1 tbsp rice vinegar
  • 1/2 cinnamon stick
  • 1 star anise
  • 170 g bread flour
  • 200 g plain flour
  • 200 g water
  • 1 tsp salt
  • 2 carrots peeled into ribbons
  • 2 bok choi blanched
  • 1 tbsp spring onion finely chopped
  • 2 clove of garlic finely chopped
  • 2 tbsp chilli flakes
  • 1/2 tsp ground roasted cumin ground
  • 1/2 tsp ground Sichuan pepper
  • 2 tbsp rapeseed oil

Nutritional information


Amount per serving

Carbohydrates (g)

86.74 g

Sodium (mg)

698.9 mg

Vitamin A (IU)

7270.74 IU

Saturated Fat (g)

4.39 g

Vitamin D (mcg)

0 mcg

Energy (kcal)

674.56 kcal

Fat (g)

31.68 g

Trans Fat (g)

0.15 g

Vitamin B12 (mcg)

0 mcg

Vitamin B6 (mg)

0.33 mg

Salt (g)

1.75 g

Folate (mcg)

82.78 mcg

Calcium (mg)

89.84 mg

Zinc (mcg)

1.22 mcg

Monounsaturated Fat (g)

9.76 g

Cholesterol (mg)

0 mg

Iron (mg)

2.55 mg

Selenium (mcg)

34.98 mcg

Vitamin C (mg)

17.64 mg

Fibre (g)

9.32 g

Sugars (g)

8.34 g

Protein (g)

13.13 g

Copper (mg)

0.34 mg

Potassium (mg)

676.16 mg


346.94 g

2795.61 mg

29082.95 IU

17.58 g

0 mcg

2698.25 kcal

126.74 g

0.59 g

0 mcg

1.34 mg

6.99 g

331.13 mcg

359.37 mg

4.88 mcg

39.04 g

0 mg

10.19 mg

139.91 mcg

70.58 mg

37.27 g

33.36 g

52.53 g

1.36 mg

2704.63 mg

Nutritional Values

  • 1 For the noodles, combine the flours and salt in a bowl and gradually add the water in a thin stream, stirring constantly, until it comes together in a shaggy mass.
  • 2 Knead for 10-15 mins, until very smooth. Rest for 2 hours in a greased bowl (covered) at room temperature.
  • 3 Divide the noodle dough into 6 or 8 pieces, roll into fat small sausage shapes and dress with vegetable oil. Cover and rest at room temperature for a further 30 minutes.
  • 4 On a greased surface, roll each sausage shape into a long wide tongue with a rolling pin, ensuring that the top is well oiled.
  • 5 Grab each end of the noodle with your hands and gently pull to about 2ft in length, then slap confidently on the table 5 or 6 times to create a noodle that is twice the length. Drop immediately into boiling water and cook for 1 minute. Add to a greased bowl and repeat with the rest.
  • 6 For the roasted aubergines, combine the gochujang and ½ Knorr Vegetable Stock Cube and mash to a smooth paste. Add the cumin and gradually add the oil to make a marinade.
  • 7 Slice your aubergines into thick (2cm) rounds and add to the bowl, toss well ensuring each piece is well covered.
  • 8 Place on a lined baking tray and roast for 40 minutes at 180°C, flipping once halfway through.
  • 9 For the broth, dilute the remaining ½ Knorr Vegetable Stock Cube in the water and add the whole spices (optional). Reduce by one third, then strain to remove the whole spices and season with vinegar.
  • 10 Divide the broth into 4 serving bowls and tip in the cooked noodles with blanched bok choi and ribboned carrot salad. Place the finishing ingredients in each bowl and sizzle over the hot oil.

Cooking Instructions

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
Click below to find out how you can cheat on meat

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