📝 About This Recipe
Originating from the Shaanxi province of China, Youpo Mian is a sensory masterpiece centered around the 'oil-splashing' technique. These wide, chewy, hand-pulled ribbons are dressed in a pungent aromatic base before being scorched by smoking-hot infused oil to release a fragrant, spicy bloom. It is a rustic, soul-warming dish that perfectly balances the elasticity of fresh wheat dough with the numbing heat of Sichuan peppercorns and the tang of aged black vinegar.
🥗 Ingredients
The Noodle Dough
- 300 grams High-gluten bread flour (provides the necessary chewiness)
- 150 ml Water (room temperature)
- 1/2 teaspoon Sea salt
- 2 tablespoons Neutral oil (for coating the dough)
The Aromatic Base
- 4 cloves Garlic (finely minced)
- 2 stalks Scallions (whites and greens separated, finely chopped)
- 2-3 tablespoons Chili flakes (preferably coarse Shaanxi or Korean Gochugaru)
- 1 teaspoon Sichuan peppercorn powder (freshly toasted and ground)
The Sizzling Oil & Seasonings
- 1/4 cup Neutral oil (grapeseed, canola, or vegetable oil)
- 2 tablespoons Chinkiang black vinegar (adds essential malty acidity)
- 1 tablespoon Light soy sauce
- 4 heads Baby bok choy (halved lengthwise)
- 1/4 cup Fresh cilantro (roughly chopped for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, dissolve the salt in water. Gradually add the water to the flour, stirring with chopsticks until a shaggy dough forms.
-
2
Knead the dough by hand for 10 minutes until it is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
-
3
After resting, knead for another 2-3 minutes. Divide the dough into 8 equal cylindrical logs. Coat each log generously with neutral oil.
-
4
Place the oiled logs on a plate, cover with plastic wrap, and let them rest for at least 1 hour. This step is crucial for the dough to be stretchable.
-
5
Bring a large pot of water to a rolling boil. While the water heats, prepare your serving bowls by placing 1 tablespoon of soy sauce and 1 tablespoon of black vinegar in each.
-
6
Take one dough log and flatten it into a long rectangle with your palm. Use a chopstick to press a deep longitudinal indent down the center of the dough.
-
7
Hold both ends of the dough and gently pull and bounce it against the counter (the 'biang biang' sound). Stretch it until it is about 2-3 feet long and very thin.
-
8
Tear the noodle down the center indent you made earlier, leaving the ends connected to form one continuous loop of noodle.
-
9
Drop the noodles into the boiling water. Add the baby bok choy to the same pot during the last 30 seconds of cooking. Fresh noodles only take about 2 minutes to cook.
-
10
While the noodles boil, heat 1/4 cup of neutral oil in a small saucepan until it starts to smoke slightly.
-
11
Drain the noodles and bok choy, then divide them into the prepared serving bowls. Pile the minced garlic, chopped scallion whites, chili flakes, and Sichuan peppercorn powder directly on top of the hot noodles.
-
12
Carefully pour the smoking hot oil directly over the spices and aromatics. It should sizzle violently and smell incredibly fragrant.
-
13
Toss everything immediately with chopsticks to ensure every strand is coated in the spicy, vinegary oil. Garnish with scallion greens and cilantro before serving.
💡 Chef's Tips
Resting the dough is non-negotiable; if the dough snaps back, let it rest longer. Use high-quality Chinkiang vinegar—the dark, malty flavor is the backbone of the dish. Ensure the oil is truly smoking hot; if it doesn't sizzle when hitting the chili, the flavors won't 'bloom'. If you are intimidated by hand-pulling, you can use store-bought wide dried knives-cut noodles as a shortcut. Adjust the chili flakes to your heat tolerance, but use a coarse grind for the best texture.
🍽️ Serving Suggestions
Serve with a side of smashed cucumber salad (Pai Huang Gua) to provide a cooling contrast. Pair with a cold, crisp Tsingtao beer or a sparkling jasmine tea. A side of braised pork belly (Hong Shao Rou) adds a luxurious protein element. Offer extra black vinegar on the side for those who prefer a more tart profile. Finish the meal with a light citrus sorbet to cleanse the palate from the Sichuan spice.