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Instant Pot Pumpkin Biang Biang Noodle Soup (V)

I am very proud of this one. A true fusion inspired by previous recipes.

Inspiration: Me! | Rainbow Plant Life

Serves: 6 | Time: 1 hr + time for dough to rest

Instant Pot Pumpkin Biang Biang Noodle Soup (V)



1 1/2 tablespoons olive oil

1 large yellow onion, diced

6 cloves garlic, minced

4 cups vegetable broth

1 cup “lite” or reduced-fat coconut milk

1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)

1 1/2 teaspoons kosher salt

Freshly cracked black pepper to taste

1 (15-ounce) can pumpkin puree (not pumpkin pie)

1/2 cup tomato paste

4 tbsp coconut aminos

1 1/2 tbsp gochugaru

Biang Biang Noodles

2 1/4 cups all purpose flour

150ml (somewhere between 1/3 and 1/4 cup) water

1/3 teaspoon salt

Oil for greasing


Rice vinegar

Green onion

Sesame seeds


You have to start the biang biang noodles in advance. Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces (I wanted shorter noodles than usual, otherwise you should do 4 even pieces). Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax). When you're ready, turn to the soup.

Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.

Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting.

Add the lite coconut milk, chickpeas, tomato paste, and spices. Stir well. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.

Now return to your noodles. Put on a large pot of water on to boil.

Take one piece of dough and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I did this 3-4 times for each bit of dough.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay each layer on a floured surface. Make a hole in the middle and rip to opposite ends. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute or until it rises to the surface.

Drain noodles in a collander. When soup is ready, mix it in.

Ladle soup out. Add garnishes. Enjoy!

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