China · Shaanxi
Shaanxi Oil-Splashed Noodles
Wide hand-pulled noodles topped with chili flakes, garlic, scallion and vinegar, finished with a ladle of smoking hot oil.
The name means oil splashed, and the splash is the whole ceremony: the chili flakes go in the bowl raw, and a ladle of oil heated until it smokes goes in last, which blooms the pepper and toasts the garlic without anyone standing over a stove. Pulling the noodles by hand is a Shaanxi skill passed on by feel, and a first attempt will produce noodles of wildly uneven width. That is fine; the sauce hides it.
Ingredients
- salt2 g
- scallions1 pieces
- garlic3 pieces
- coarse chili flakes15 g
- cooking oil50 ml
- light soy sauce10 ml
- black vinegar5 ml
- leafy greens50 g
- bean sprouts50 g
Directions
- 1
To hand-pull the noodles, press the top and bottom edges with a rolling pin, or your hands if you have none, then take hold of the left and right ends and pull gently.
- 2
Chop the scallions into rings and mince the garlic; set both aside.
- 3
Wash the greens and bean sprouts if using them.
- 4
Lift out the noodles, greens and sprouts, drain well and put them in a bowl.
- 5
Over the noodles add light soy sauce, black vinegar, scallion, minced garlic and chili flakes in turn, and sesame seeds if you like.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.