You Po Mian / Biang Biang Noodles (Hot Oil Splashed Noodles)
I can't match it with sauce! Pour over hot oil and scorch the spices "Yomi"
Description
Japanese 'Mazesoba' uses pre-mixed sauces. This famous Xi'an dish takes boiled, belt-thick noodles (Biang Biang Mian), piles 'raw garlic, scallion, and a massive mountain of chili powder' on top. Right before serving, 200°C smoking-hot oil is violently splashed over the dry spices to scorch them into a sauce.
Restaurants serving You Po Mian / Biang Biang Noodles (Hot Oil Splashed Noodles)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hand-pulled wide noodles(Biang Biang)
- Chili powder
- Garlic
- Scallion
- Peanut oil
- Soy sauce
- Black vinegar
Instructions
- [Authentic Recipe & Differences]
- (Noodle Making) Knead wheat flour, salt, water. Hold the dough with both hands, slap it violently against the table ('Biang! Biang!'), and pull it into a massive, belt-like single noodle.
- Boil the noodles and bok choy, place in a bowl.
- (Flavor Base) Add soy, black vinegar, salt, and MSG to the bowl.
- [The Ultimate Highlight]: Pile a massive mountain of minced garlic, scallions, and coarse 'Shaanxi Red Chili Powder' (highly aromatic, not overly spicy) directly on top of the noodles.
- Heat peanut oil in a small pan until smoking violently.
- Splash the boiling oil ('You Po') directly over the mountain of chili and garlic. The spices scorch instantly, erupting in a blindingly aromatic cloud of smoke.
Learn more Spice, substitutes, tips
Key spices
Explosive aroma of hot-oil scorched chili and garlic
Substitutes at Japanese supermarkets
Extra-thick Udon or Hoto noodles
Pairing
Rou Jia Mo (Chinese Burger) / Bing Feng(Orange soda)
Trivia
[Trivia] The Chinese character for 'Biang' is famous for being one of the most complex in the world, with over 50 strokes. The 'You Po' (splashing hot oil) technique is a magical Chinese culinary secret that dramatically elevates any salad or noodle dish.
Eating tips & etiquette
[Unique Eating] While the oil is still loudly sizzling, take chopsticks in both hands and violently mix everything until the bottom soy/vinegar and the top scorched chili oil completely coat the noodles. The noodles are so long you must bite them off to eat.
Allergen
Wheat, Soybeans