Shaanxi Youpo Mian (Oil-Splashed Noodles)

Method10 steps

1. 1

   Pull the Noodles

   拉制扯面

   Use a rolling pin (or your hands) to gently press the top and bottom edges of the noodle sheet. Hold both left and right ends with your hands and gently pull them apart.

   用擀面杖（或手）将面片上下两边轻压，两手拽住左右两端，轻轻拉开。

   ⏱5 min

   • 💡 Apply even pressure to prevent the noodles from breaking.力度要均匀，防止拉断
   
2. 2

   Prep the Aromatics

   切配辅料

   Chop the scallion into small pieces and mince the garlic. Set aside.

   将葱切成葱花，蒜切成蒜末备用。

   ⏱2 min

   • 💡 Mince the garlic as finely as possible to better release its aroma.蒜末尽量切细，更易激发香味
   
3. 3

   Wash the Vegetables

   清洗蔬菜

   Wash the bok choy and bean sprouts (if using) and set aside.

   将青菜和豆芽（如使用）洗净备用。

   ⏱2 min

   • 💡 Drain the bean sprouts thoroughly.豆芽需沥干水分
   
4. 4

   Bring Water to a Boil

   烧水准备

   Add plenty of water to a pot, bring to a boil over high heat, then add 1g salt.

   锅中加入足量清水，大火烧开后加入 1g 盐。

   ⏱5 min

   • 💡 Adding salt to the water increases the chewiness of the noodles.水中加盐可增加面条韧性
   
5. 5

   Cook the Noodles

   煮制面条

   Add the noodles and gently stir with chopsticks to prevent sticking. Once the noodles float to the surface, cook for another 1-2 minutes.

   放入面条，用筷子轻轻搅动防止粘连，煮至面条浮起后再煮 1-2 分钟。

   ⏱3 min

   • 💡 Do not overcook; keep the chewy texture.不要煮得过烂，保持筋道感
   
6. 6

   Blanch the Vegetables

   蔬菜焯水

   During the last 1 minute of cooking the noodles, add the bok choy and bean sprouts to blanch.

   在煮面的最后 1 分钟，放入青菜和豆芽焯水。

   ⏱1 min

   • 💡 Remove the vegetables as soon as they are just cooked through.蔬菜断生即可捞出
   
7. 7

   Drain and Season

   捞出调味

   Remove the cooked noodles and vegetables, drain well, and place in a bowl. Add light soy sauce, aged black vinegar, chopped scallion, minced garlic, and ground dried chili in order.

   将煮好的面条和蔬菜捞出，沥干水分放入碗中。依次加入生抽、香醋、葱花、蒜末和干辣椒面。

   ⏱1 min

   • 💡 Make sure to drain all excess water, or it will affect the texture.水分一定要沥干，否则影响口感
   • 💡 Add sesame seeds at this point if desired.喜欢芝麻可以此时加入
   
8. 8

   Fry the Aromatic Oil

   炸香底油

   Pour cooking oil into a wok. Add Sichuan peppercorns, star anise, and other spices, then fry over low heat until fragrant. Remove the spices.

   炒锅倒入食用油，放入花椒、八角等香料小火炸香后捞出。

   ⏱2 min

   • 💡 Fry slowly over low heat to prevent the spices from burning.小火慢炸，防止香料糊掉
   
9. 9

   Splash the Hot Oil

   热油泼面

   When the oil reaches about 70% heat (just starting to smoke), quickly and evenly splash it over the ground dried chili.

   待油温升至七成热（微微冒烟）时，迅速均匀地泼在干辣椒面上。

   ⏱30 sec

   • 💡 Hearing a sizzle is a sign of success.听到“滋啦”声是成功的标志
   • 💡 Be careful of oil splatter.注意避开油溅
   
10. 10

    Toss and Serve

    搅拌食用

    Use chopsticks to thoroughly toss all the seasonings with the noodles, then serve.

    用筷子将所有调料和面条充分拌匀即可。

    ⏱30 sec

    • 💡 Toss while hot for the best flavor.趁热搅拌味道最佳