Chinese · beginner
Shaanxi Chili Crisp And Garlic Scallion Noodles
Wide wheat noodles tossed in hot sizzling garlic oil infused with chili crisp, toasted sesame seeds, and dark black vinegar.
- PREP TIME
- 10 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Cook wide wheat noodles in a large pot of boiling water according to package directions until al dente.
- 02
Drain noodles thoroughly and divide equally among 4 serving bowls.
- 03
Top each portion of hot noodles with minced garlic, chopped scallions, chili crisp, toasted sesame seeds, soy sauce, and black vinegar.
- 04
Heat vegetable oil in a small saucepan over high heat until shimmering and almost smoking.
- 05
Carefully pour 1 tablespoon of hot oil directly over the garlic and scallion piles in each bowl so it sizzles loudly.
- 06
Toss noodles vigorously with chopsticks until sauce and sizzled aromatics coat every noodle evenly.
A LITTLE KITCHEN KNOW-HOW
You Po (Oil-Scalding Aromatics)
Pouring shimmering hot oil over raw spices and herbs directly in the bowl to bloom flavors instant without burning.
Notes from the kitchen
- Ensure the oil is sizzling hot when poured; this cooks the raw garlic instantly, releasing sweet roasted aroma.
- Do not rinse cooked noodles with cold water; warm noodles absorb the soy and vinegar dressing much better.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
