Hot Oil Noodles (Yóu Pō Miàn 油泼面)
You Po Mian, or "hot oil noodles," is an iconic dish from Shaanxi in northwestern China: chewy wheat noodles topped with chili flakes, garlic and scallions, then doused with sizzling oil right in the bowl.
Servings: 2
Ingredients
- 400 g wheat noodles about 14 oz; wide hand-pulled noodles are ideal
- 1 bunch leafy greens bok choy, choy sum or spinach
- 3 tbsp light soy sauce
- 1 tsp Chinese black vinegar
- 4-6 tsp chili flakes to taste
- 2 scallions chopped
- 2 handfuls cilantro
- 4 cloves garlic finely chopped
- 6 tbsp neutral oil
- salt to taste
Instructions
- Cook the noodles according to the package directions until al dente. Fresh hand-pulled noodles need only 1½–2 minutes, depending on their thickness. Blanch the leafy greens in the same pot with the noodles.
- Transfer the cooked noodles and greens to a heatproof bowl and add the soy sauce and black vinegar. Top with the chili flakes, salt, scallions, cilantro and garlic.
- Heat the oil in a small pot until very hot and shimmering. Carefully pour the hot oil over the toppings in the bowl – it will sizzle – then toss everything together.
Notes
Safety tip: the oil should be very hot (around 180–200 °C / 355–390 °F) so it sizzles the garlic and chili and releases their aroma. Use a heatproof bowl, pour slowly and keep your face and hands away from the splatter.
For a heartier bowl, add sliced meat, tofu, a fried egg or extra vegetables.