Chinese
Chinese - Shaanxi and Northwestern
Oil Splashed Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 400g wheat flour
- • 220ml water
- • 1/2 tsp salt
- • 3 tbsp dried chili flakes
- • 4 cloves garlic, minced
- • 1 tsp Sichuan peppercorns
- • 3 tbsp black vinegar
- • 2 tbsp light soy sauce
- • 4 tbsp rapeseed oil
Preparation Steps
1
Phase 1
Knead the flour, salt, and water; rest 30 minutes.
2
Phase 2
Cut the dough into oiled strips and rest 1 hour.
3
Phase 3
Stretch each strip into a wide, thin noodle.
4
Phase 4
Cook the noodles in boiling water for 3 minutes and drain.
5
Phase 5
Pile the chili flakes, garlic, and peppercorns on top.
6
Phase 6
Heat the oil until smoking and pour it over to sizzle.
7
Phase 7
Add the vinegar and soy sauce, toss, and serve.