Authentic Oil-Spilled Noodles (Youpo Mian)

Sizzling hot oil poured over hand-pulled wide wheat noodles, scallions, garlic, and aromatic chili flakes for an explosion of authentic Shaanxi flavors.

Ingredients

• 200 g dried wide wheat noodles
• 2 stalks baby bok choy
• 2 cloves minced garlic
• 2 stalks green onions
• 1 tsp white sesame seeds
• 0.5 tsp cumin powder
• 1 tsp mild chili powder
• 1 tbsp coarse chili powder
• 3 tbsp cooking oil for heating
• 2 tbsp light soy sauce
• 1 tbsp vinegar
• 1 tbsp oyster sauce
• 0.5 tsp sugar

Instructions

1. 1Boil the dried wide wheat noodles

   

   Add the dried wide wheat noodles into a pot of boiling water. Let them cook for three minutes before proceeding to the next step.

   Tip: Store-bought fresh noodles can also be used as a substitute for dried wide wheat noodles.
2. 2Add baby bok choy to the noodles

   

   Place fresh baby bok choy into the boiling water along with the noodles and cook for an additional minute.

   Tip: Ensure the greens are submerged in the boiling water so they cook evenly.
3. 3Remove the cooked noodles and greens

   

   Use a pair of chopsticks to lift the fully cooked noodles and greens out of the boiling water.

   Tip: Check that the noodles have reached a soft yet chewy consistency before removing them.
4. 4Rinse noodles in cold water

   

   Transfer the cooked noodles and greens into a bowl filled with cold water and rinse them thoroughly to make the noodles chewier.

   Tip: Rinsing in cold water stops the cooking process immediately and improves noodle texture.
5. 5Add aromatics to the noodles

   

   Place the cooked noodles and greens into a serving bowl, then top them with chopped green onions and minced garlic.

   Tip: Finely mince the garlic to distribute its flavor evenly across the noodles.
6. 6Season with seeds and spices

   

   Sprinkle white sesame seeds, cumin powder, mild chili powder, and coarse chili powder over the garlic and green onions.

   Tip: Adjust the amount of chili powder or omit it entirely if you prefer a non-spicy dish.
7. 7Add Chili Powders

   

   Add mild chili powder followed by coarse chili powder directly over the seasonings and aromatics in the bowl. Adjust or reduce the amount of chili if you prefer a non-spicy dish.

   Tip: Using a mix of fine and coarse chili powder provides both vibrant color and a richer textured crunch.
8. 8Pour Hot Oil

   

   Heat up oil and carefully pour it directly over the stacked chili, minced garlic, scallions, and sesame seeds to instantly release their intense aromas and sizzle the spices.

   Tip: Ensure the oil is hot enough so it sizzles vigorously upon contact, activating the flavors of the chili and aromatics.
9. 9Add Liquid Seasonings

   

   Using a bottle cap as a convenient measuring tool, pour in two caps of light soy sauce, one cap of vinegar, one cap of oyster sauce, and half a cap of sugar into the bowl.

   Tip: The bottle cap method ensures quick and reliable proportions for balancing the savory, tangy, and slightly sweet flavor profile.
10. 10Mix Thoroughly

    

    Take a pair of chopsticks and give all the ingredients, noodles, and sauces a thorough toss and mix until every strand is evenly coated in the rich oil and seasonings.

    Tip: Mix vigorously from the bottom up to ensure the accumulated sauce and oil are fully distributed across the noodles and greens.

Storage & Reheating

Burn It Off

Frequently Asked Questions