Oil-Poached Noodles
Hand-pulled noodles tossed with sizzling hot oil, a bold and satisfying Shaanxi classic. The dough gets kneaded and rested multiple times for that perfect chewy texture.
Story
These noodles are all about texture and drama. The thrice-kneaded, thrice-rested dough transforms into silky strands that crackle when hot oil hits them.
Ingredients
all-purpose flour
300g
water
160ml
salt
1/2 teaspoon
rapeseed oil
4 tablespoons
garlic cloves
3, minced
green onions
4, chopped
dried chili flakes
2 tablespoons
light soy sauce
2 tablespoons
black Chinese vinegar
1 tablespoon
Instructions
1
Build the dough
Mix flour, salt, and water until a shaggy dough forms. Turn onto a clean surface and knead vigorously for 5 minutes until smooth. Cover and rest 10 minutes.
2
Knead and rest twice more
Knead the dough again for 3 minutes until elastic, then rest another 10 minutes under oil. Repeat one more time—the triple knead gives the noodles their signature chew.
3
Shape and stretch
Roll the dough into a thin rectangle. Cut into strips about 1cm wide. Pull each strip gently into long, thin noodles.
4
Boil the noodles
Cook fresh noodles in boiling water for 2-3 minutes until they float and feel just tender. Drain and divide between bowls.
5
Season and sizzle
Top each bowl with chili flakes, garlic, and green onions. Pour soy sauce and vinegar over noodles. Heat remaining oil until smoking, then drizzle evenly over toppings—listen for that satisfying sizzle!
