Chinese Hot Oil Noodles with Bok Choy

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.