Oil-Splashed Noodles (You Po Che Mian)
These hand-pulled noodles are a classic, simple, and satisfying dish from Shaanxi province. Freshly made noodles are topped with aromatics and a generous pour of hot oil, creating a fragrant and flavorful experience. This vegan version highlights the texture of the noodles and the vibrancy of the toppings.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 679 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
noodles
- 200 gall-purpose flour
- 100 mlwater, warm
- 0.5 tspsalt
topping
- 4 clovegarlic, minced
- 2 pcsscallion, chopped
- 1 tbspchili flake
sauce
- 2 tbspsoy sauce
- 1 tbspblack vinegar
- 1 tspsesame oil(optional)
hot oil
- 4 tbspvegetable oil
vegetable
- 2 pcsbok choy, halved(optional)
Equipment
chopsticks · rolling pin · large bowl · large pot · small saucepan
The method
Step by step
- 1
Combine the all-purpose flour and salt in a large bowl.
About 1 min
- 2
Gradually add the warm water to the flour mixture, stirring with chopsticks or a fork until a shaggy dough forms.
About 2 min
- 3
Knead the dough on a lightly floured surface for about 10-15 minutes until it is smooth and elastic.
About 15 min
Cook’s note: The dough should be firm but pliable.
- 4
Divide the dough into 8 equal pieces and roll each piece into a small log.
About 3 min
- 5
Lightly brush each dough log with a little vegetable oil, then cover them with plastic wrap.
About 2 min
Cook’s note: This prevents them from drying out and makes them easier to stretch.
- 6
Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours.
About 30 min
Cook’s note: Resting helps relax the gluten, making the noodles stretchier.
- 7
While the dough rests, prepare the toppings: mince the garlic, chop the scallions, and measure out the chili flakes.
About 5 min
- 8
In a small bowl, combine the soy sauce, black vinegar, and optional sesame oil for the sauce.
About 1 min
- 9
Bring a large pot of water to a rolling boil.
About 5 min
- 10
Take one dough log, flatten it slightly with your palm, and then gently stretch it from both ends until it is long and thin.
About 2 min
Cook’s note: If the dough resists, let it rest for another minute. You can also smack it gently on the counter to help stretch it.
- 11
Once stretched to your desired thickness, carefully tear the noodle strip down the middle to create two thinner strands.
About 1 min
Cook’s note: Aim for noodles about 1-2 cm wide.
- 12
Immediately drop the fresh noodles into the boiling water.
- 13
Repeat the stretching and boiling process with the remaining dough logs.
About 8 min
Cook’s note: If using bok choy, blanch it in the noodle water for 1-2 minutes during the last batch of noodles.
- 14
Cook the noodles for 2-3 minutes, or until al dente.
About 3 min
Cook’s note: Taste a noodle to check for doneness.
- 15
Drain the cooked noodles and divide them into two serving bowls.
About 1 min
Cook’s note: Do not rinse the noodles; the starch helps the sauce cling.
- 16
Arrange the minced garlic, chopped scallion, and chili flake on top of the noodles in each bowl.
About 1 min
Cook’s note: If using blanched bok choy, add it to the bowls now.
- 17
Heat the vegetable oil in a small saucepan until it is smoking hot.
About 3 min
Cook’s note: Test with a wooden chopstick; if it sizzles, the oil is ready.
- 18
Carefully pour the hot oil over the toppings in each bowl; it should sizzle vigorously.
Cook’s note: This step 'cooks' the aromatics and releases their fragrance.
- 19
Pour the prepared sauce over the noodles.
- 20
Toss everything together thoroughly and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 678.9kcal
- Protein
- 13.5g
- Carbs
- 82.9g
- Fat
- 32.1g
- Fibre
- 5.1g
- Sugar
- 1.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Leftover noodles are best eaten fresh, but can be stored in an airtight container.
Reheat gently in a microwave or by adding a splash of hot water and tossing.
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