Yo po mian, a traditional cuisine from the Shaanxi Province in northwest central China, is normally depicted as “oil-sprinkled noodles.” In place of the biang biang, or hand-torn flat noodles, which are often used, broad wheat noodles are used in this recipe for a quick weekday meal.
This recipe has a lot of flavours yet is surprisingly easy to make. To begin with, Raw garlic and chillies are sprinkled on top of noodles and greens, and then hot oil is drizzled over the top to bring out the flavours of the aromatics. Yo po mian usually has a lot of garlic flavour, but this version has only four cloves.
For tangy spice, one might also add ground Sichuan peppercorns. If you have black soy sauce, you could use that in place of half the soy sauce in this recipe to give rich caramel flavour and deep sweetness. For further clarification on Yo Po Mian recipes, let us have a detailed look below!
Yo Po Mian Noodles: What Exactly Are They?
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Before we proceed with various other significant details about the Yo Po Mian recipes, wouldn’t it be best if we gave you a brief outlook on what Yo Po Mian noodles exactly are? Yo po mian, which also translates as “oil sprinkled noodles,” is a meal that is popular in the Shaanxi Province, which is located in the central northwest of China. Wide wheat noodles are used in this dish in place of the more traditional biang biang, which are hand-torn flat noodles. This is done so the dish can be prepared more quickly on a weeknight.
The recipe discussed here delivers a lot of flavour despite its deceptively straightforward method of preparation. The raw garlic and chillies are sprinkled over the top of the noodles and greens, and then hot oil is poured on top of everything, which coaxes the flavour out of the aromatic ingredients.
Yo po mian is traditionally highly garlicky, but in this version, we’ve toned down the amount of garlic to only four cloves. You might also add ground Sichuan peppercorns for a tangy spice, and if you have black soy sauce, you could replace half of the soy sauce in this recipe with that instead of regular soy sauce. This would provide a rich caramel taste as well as a deep sweetness.
Everything You Need to Comprehend About the You Po Mian Recipe
This powerful and fiery noodle dish. Yo Po Mian is loaded with genuine flavours that are characteristic of Chinese cuisine. It is not like anything you could get from a Chinese takeout place.
In the original preparation of this meal, wheat noodles are used. However, when rice noodles are substituted, the dish loses some of its weight and is no longer gluten-containing. Below we have mentioned two remarkable recipes for quickly preparing the Yo Po Mian noodles!
Read also: 10 Popular Asian Side Dishes That You Need To Try!
You Po Mian Recipe No. 1
- Put water in a pot and bring it to a boil. Cook for one minute after adding green leafy vegetables and washed soybean sprouts. The cooked soybean sprouts and vegetables should be ladled out and put in a strainer before setting aside.
- Put the rice noodles in the heated water after taking the pot off the heat. Stirring just once, then cover the pan with a lid. Observe it for two to three minutes. Noodles should not be overcooked because they will mush up.
- To stop further cooking, drain the cooked rice noodles and rinse them under cold water. After thoroughly rinsing the rice noodles, place them in a salad spinner to drain the extra water.
- The cooked rice noodles should be added on top of the prepared soybean sprouts in a serving bowl. Rice noodles should be topped with minced garlic, ginger, paprika, and crushed red pepper. Cooked green vegetables should be placed in the dish but to the side.
- A skillet should be smoking hot after being heated on high. When the oil is added, wait 15 to 30 seconds for it to become hot. Over the red pepper flakes, drizzle the heated oil. Immediately combine the noodles and vegetables with vinegar, salt, and soy sauce. Lastly, don’t forget to serve with green onions as a garnish.
You Po Mian Recipe No. 2
- A large saucepan of salty water should be brought to a boil. As directed on the package, add the noodles and cook until just al dente.
- Add the bok choy and press the greens down to completely cover them when they are 45 to 60 seconds away from being finished. Cook for 45 to 60 seconds or until they are just soft and bright green. Divide the noodles and greens among the four large bowls of noodles after draining.
- Divide the garlic among the four bowls of noodles, and then sprinkle two teaspoons each of soy sauce, black vinegar, red pepper flakes, scallions, and a tiny bundle of cilantro leaves on top of each dish.
- Heat the oil on high until it is smoking in a small saucepan. The oil should fiercely bubble when touched with a wooden chopstick or skewer.
- Pour the oil evenly among the bowls over the toppings and garlic, being very careful to distribute it. It would be soundest to serve after tossing the noodles in the sauce.
FAQs
Which Oil is Ideal for noodles?
Sesame oil is used in several recipes for Chinese noodles. The optimal time to flavour a dish with this type of oil is just before serving.
Why is Oil Added to Yo Po Mian Noodles?
It may help the sauce not adhere to the pasta. Oil easily forms a layer on top of the water as it is less dense than water and contains hydrophobic molecules.
Conclusion
These Chinese Hot Oil Noodles (Yo Po Mian) can be prepared in only 15 minutes and are ridiculously simple to make.
You begin by bringing some noodles and vegetables to a boil in the same pot, dumping them into a bowl along with some seasonings, and then pouring a couple of tablespoons of hot oil over the top of everything before mixing it all together. That’s what we call a simple recipe for Chinese noodles! Don’t we?
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