Oil-Splashed Noodles (You Po Che Mian)

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Combine the all-purpose flour and salt in a large bowl.

   Noin 1 min

2. 2

   Gradually add the warm water to the flour mixture, stirring with chopsticks or a fork until a shaggy dough forms.

   Noin 2 min

3. 3

   Knead the dough on a lightly floured surface for about 10-15 minutes until it is smooth and elastic.

   Noin 15 min

   Kokin vinkki: The dough should be firm but pliable.

4. 4

   Divide the dough into 8 equal pieces and roll each piece into a small log.

   Noin 3 min

5. 5

   Lightly brush each dough log with a little vegetable oil, then cover them with plastic wrap.

   Noin 2 min

   Kokin vinkki: This prevents them from drying out and makes them easier to stretch.

6. 6

   Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours.

   Noin 30 min

   Kokin vinkki: Resting helps relax the gluten, making the noodles stretchier.

7. 7

   While the dough rests, prepare the toppings: mince the garlic, chop the scallions, and measure out the chili flakes.

   Noin 5 min

8. 8

   In a small bowl, combine the soy sauce, black vinegar, and optional sesame oil for the sauce.

   Noin 1 min

9. 9

   Bring a large pot of water to a rolling boil.

   Noin 5 min

10. 10

    Take one dough log, flatten it slightly with your palm, and then gently stretch it from both ends until it is long and thin.

    Noin 2 min

    Kokin vinkki: If the dough resists, let it rest for another minute. You can also smack it gently on the counter to help stretch it.

11. 11

    Once stretched to your desired thickness, carefully tear the noodle strip down the middle to create two thinner strands.

    Noin 1 min

    Kokin vinkki: Aim for noodles about 1-2 cm wide.

12. 12

    Immediately drop the fresh noodles into the boiling water.

13. 13

    Repeat the stretching and boiling process with the remaining dough logs.

    Noin 8 min

    Kokin vinkki: If using bok choy, blanch it in the noodle water for 1-2 minutes during the last batch of noodles.

14. 14

    Cook the noodles for 2-3 minutes, or until al dente.

    Noin 3 min

    Kokin vinkki: Taste a noodle to check for doneness.

15. 15

    Drain the cooked noodles and divide them into two serving bowls.

    Noin 1 min

    Kokin vinkki: Do not rinse the noodles; the starch helps the sauce cling.

16. 16

    Arrange the minced garlic, chopped scallion, and chili flake on top of the noodles in each bowl.

    Noin 1 min

    Kokin vinkki: If using blanched bok choy, add it to the bowls now.

17. 17

    Heat the vegetable oil in a small saucepan until it is smoking hot.

    Noin 3 min

    Kokin vinkki: Test with a wooden chopstick; if it sizzles, the oil is ready.

18. 18

    Carefully pour the hot oil over the toppings in each bowl; it should sizzle vigorously.

    Kokin vinkki: This step 'cooks' the aromatics and releases their fragrance.

19. 19

    Pour the prepared sauce over the noodles.

20. 20

    Toss everything together thoroughly and serve immediately.

    Noin 1 min