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Hot Oil Noodles with Bok Choy

4 Servings

30 minutes

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This recipe is our version of northern China’s you po mian, a simple, flavor-packed noodle dish known for coming together in a flash. Cooked noodles and lightly blanched greens are topped with soy sauce and vinegar plus grated garlic, chopped cilantro and thinly sliced scallions. The finishing touch is a few tablespoons of hot oil poured over the top that sizzles when it hits the ingredients, mellowing the pungency of the aromatics and bringing out their aromas. Flat, moderately wide wheat noodles are ideal, and they don’t need to be Asian. Fettuccine or pappardelle are great options; dried udon works well, too. 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!).