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Chinese Hot Oil Noodles with Bok Choy

Chinese Hot Oil Noodles with Bok Choy

By Courtney HillDecember 6, 2022

  • Makes
    4 Servings
  • Cook Time
    30 minutes
  • Rating

A basic bowl of noodles gets a quick blast of flavor when it’s topped with garlic, scallions and cilantro and finished with a few tablespoons of sizzling oil that bloom the aromatics. Flat, moderately wide noodles are ideal in our take on northern China’s you po mian. Our hand-cut wheat noodles, sliced into ¼- to ½-inch wide ribbons, work perfectly, though dried udon, fettuccine or pappardelle are great shelf-stable options. Malty, subtly sweet and a touch smoky, Chinese black vinegar is worth seeking out; if not available, balsamic vinegar makes a solid replacement. Make sure to use heat-proof bowls that can withstand the temperature of smoking-hot oil.

Tip

Don’t stir the noodles after adding the cilantro, scallion, pepper flakes and garlic. You want to keep these aromatic ingredients on the surface of the noodles, ensuring maximum contact with the hot oil. Once the oil is drizzled on, it’s fine to stir and toss everything together.

Ingredients
  • ¼

    cup soy sauce

  • 1

    tablespoon Chinese black vinegar OR balsamic vinegar

  • 12

    ounces baby bok choy, trimmed and separated into individual leaves

  • 12

    ounces fettuccine, pappardelle or dried udon, or 1 recipe hand-cut wheat noodles (see headnote)

  • ¼

    cup lightly packed fresh cilantro, chopped

  • 2

    scallions, thinly sliced

  • ¾-1

    teaspoon red pepper flakes

  • 4

    medium garlic cloves, finely grated

  • ½

    cup grapeseed or other neutral oil

  •  

    Kosher salt

Step 1

Stir together the soy sauce and vinegar; set aside. Bring a large pot of water to a boil, add the bok choy and cook until tender-crisp, 2 to 3 minutes. Use a slotted spoon to transfer to a colander; keep the water at a boil. Divide the bok choy among 4 heatproof serving bowls.

Step 2

Cook the noodles in the boiling water until just shy of tender. Drain; if using dried udon, rinse under cold water and drain again. Divide the noodles among the bowls.

Step 3

Spoon a generous tablespoon of the soy-vinegar mixture over each serving, then toss. Top each with cilantro, scallions, pepper flakes and garlic; do not stir.

Step 4

In a small saucepan over medium-high, heat the oil until barely smoking. Quickly pour 2 tablespoons oil over each bowl; you should hear a sizzle as the oil “sears” the aromatics. Toss, then serve immediately, with salt for seasoning to taste.

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