Yo Po Mian Food
15-MINUTE HOT OIL NOODLES (YOU PO MIAN)
These 15-Minute Chinese Hot Oil Noodles are beyond easy to make. Here's the basic gist: You boil some noodles and veggies in the same pot, throw them in a bowl with some seasonings, pour a couple tablespoons of hot oil over everything, and mix!
Provided by Sarah
Categories Noodles
Time 15m
Number Of Ingredients 11
Steps:
- Boil the noodles according to package directions until al dente. In the same pot, blanch the leafy greens until cooked through. Drain.
- Add the cooked noodles and greens to a heatproof bowl, along with the light soy sauce, dark soy sauce, vinegar, crushed red pepper flakes, salt, scallion, cilantro, and minced garlic.
- In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles, and mix everything together. Serve!
YO PO MIAN
A staple dish from the Shaanxi Province in China's central northwest, yo po mian literally means "oil sprinkled noodles." It's traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and greens are topped with raw garlic and chiles, then hot oil is poured over the top, which coaxes the flavor out of the aromatics. Yo po mian is typically very garlicky, but that's been dialed back here with just four cloves. (Use more or less, depending upon your personal preference.) You could add ground Sichuan peppercorns for tangy spice, and if you have dark soy sauce, you can substitute it for half of the soy sauce in this recipe, as it will add deep sweetness and rich caramel flavor.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente. When they are about 45 to 60 seconds from being done, add the bok choy and press the greens down to submerge them. Cook for 45 to 60 seconds, until they are bright green and just tender. Drain, and divide the noodles and greens between 4 deep noodle bowls.
- Divide the garlic between the four bowls of noodles, then top each bowl of noodles with 2 teaspoons soy sauce, 1 teaspoon black vinegar, 1/4 teaspoon red-pepper flakes, some scallions and a small bundle of cilantro leaves.
- In a small saucepan (if you have one with a spout, it is very helpful for pouring the oil), heat the oil over high until it is smoking. (To test, touch the oil with a wooden chopstick or skewer; the oil should bubble vigorously.) Very carefully pour the oil over the garlic and toppings, dividing it evenly among the bowls. Toss to coat the noodles and serve immediately.
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Add the noodles and cook according to package directions until just al dente. When they are about 45 to 60 seconds from being done, add the bok choy and press the greens down to submerge them. Cook for 45 to 60 seconds, until they are bright green and just tender. Drain, and divide the noodles and greens between 4 deep noodle bowls.
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A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and ...
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