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Chinese Hot Oil Noodles with Bok Choy

4 Servings

30 minutes

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A basic bowl of noodles gets a quick blast of flavor when it’s topped with garlic, scallions and cilantro and finished with a few tablespoons of sizzling oil that bloom the aromatics. Flat, moderately wide noodles are ideal in our take on northern China’s you po mian. Our hand-cut wheat noodles, sliced into ¼- to ½-inch wide ribbons, work perfectly, though dried udon, fettuccine or pappardelle are great shelf-stable options. Malty, subtly sweet and a touch smoky, Chinese black vinegar is worth seeking out; if not available, balsamic vinegar makes a solid replacement. Make sure to use heat-proof bowls that can withstand the temperature of smoking-hot oil.




Don’t stir the noodles after adding the cilantro, scallion, pepper flakes and garlic. You want to keep these aromatic ingredients on the surface of the noodles, ensuring maximum contact with the hot oil. Once the oil is drizzled on, it’s fine to stir and toss everything together.

30 minutes



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Joel P.
April 17, 2023
Quick & fun
Quick, light, fresh-tasting supper, and a fun technique
Marc R.
February 19, 2023
Good simple recipe
Great mixture of flavors, forgot the scallions at the store but it was still delicious.
Theresa C.
January 10, 2023
I will definitely make this again. I'm still learning oriental ingredients, and the noodles I tried didn't turn out. I had to make new ones. The recipe tasted great!
Susanna C.
December 27, 2022
Delicious, fast and easy
Followed recipe exactly with great results! Next time would spread out the grated garlic just a little more. I had the grated garlic in a clump and the hot oil sizzled it into a fried ball (but still delicious!).