Shaanxi hot oil noodles

Name: Shaanxi hot oil noodles
Yield: 1
Ingredients: 190 g Fresh wide wheat noodles, uncooked weight; 2 g Salt (optional); 1 stalk Scallion; 3 cloves Garlic; 15 g Dried chili flakes; 50 ml Cooking oil; 10 ml Light soy sauce; 5 ml Chinkiang vinegar; 50 g Leafy greens; 50 g Bean sprouts (optional); As needed to stated water level Water for boiling noodles

This version uses 190 g uncooked fresh wide noodles per portion, drained before hot oil blooms scallion, garlic and chili; strand count is not a measure.

~25 minestimated time1servings5clear steps

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Let’s make it.

Follow the food, not just the clock.

01
Prepare vegetables and a heatproof bowl
Weigh the fresh wide noodles before cooking: this version uses 190 g per portion, not four variable-size strands or 190 g dried noodles. Chop scallion and mince garlic; rinse greens and optional sprouts. Prepare a deep heatproof bowl that tolerates hot oil and dry its rim. Follow the noodle package and do not stretch already-formed noodles.
Look for
The aromatics are ready, the bowl is heatproof and stable and vegetables are clean.
Knife work ↗
02
Cook noodles and vegetables
Boil ample water, add and loosen noodles and cook according to the package until no hard center remains. Cook greens and sprouts through together or separately; floating alone is not proof of doneness. Use a little optional salt in the boiling water if desired.
Look for
The noodles have no hard center and the greens and sprouts are cooked.
Boiling ↗
03
Drain well and add aromatics
Drain noodles and vegetables thoroughly into the heatproof bowl and mix with soy and vinegar. Pile scallion, garlic and chili on top, avoiding pooled water that can splatter when oil is added.
Look for
The aromatics sit on the noodles with no visible pool of water.
Preparation ↗
04
Pour hot oil carefully in stages
Heat the oil in a small pan until clearly shimmering but not smoking. Turn off the heat and test a little on the chili: it should sizzle gently without instantly blackening. Slowly pour the rest once suitable, keeping hands and face clear; cool smoking oil off the heat first.
Look for
The aromatics smell fragrant and the chili stays red without burning.
Heat control ↗
05
Toss and serve warm
Toss thoroughly with chopsticks and cool slightly before eating.
Look for
The wide noodles are evenly coated with the fragrant chili dressing.
Mixing & beating ↗

Recipe sources & image information

Adapted from HowToCook / 陕西油泼面 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.