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Chinese Hot Oil Noodles with Bok Choy
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.
4
Servings
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
Ingredients
-
¼
cup soy sauce
-
1
tablespoon Chinese black vinegar OR balsamic vinegar
Directions
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01Stir together the soy sauce and vinegar; set aside. Bring a large pot of water to a boil, add the bok choy and cook until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to a colander; keep the water at a boil. Divide the bok choy among 4 heatproof serving bowls.
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