These 15-Minute Chinese Hot Oil Noodles are beyond easy to make. Here’s the basic gist: You boil some noodles and veggies in the same pot, throw them in a bowl with some seasonings, pour a couple tablespoons of hot oil over everything, and mix. DONE. How’s that for easy Chinese noodles recipe!
It’s deceptive, how easy it is. You wouldn’t think that such a simple dish could be that amazing, but with good ingredients (your favorite chewy noodle, for instance. We used this flat xi’an style noodle similar to what we used in our Beijing Fried Sauce Noodle recipe), it’s going to win you over big time. For a while, my mom was going on and on about this dish, and how awesome it was. Having never tried it, I made it for the first time last weekend, and it was a serious epiphanic moment. Where have these noodles been all my life?
This dish gets most of its intense flavor from 2 cloves of raw garlic. Now that may seem really strong. And it is. But in Northern China, raw garlic is used extremely often, and we grew to love it. The hot oil poured over the top mellows it out a bit, but you still get that spicy hum throughout the dish. If you’re not in love with garlic like I am, you can reduce the amount you put in.
But that would make me sad.
But don’t mind me. Feel free to adjust the quantities of any of the seasonings in this dish to your liking. I myself tend to add way more chili and garlic than is probably advisable.
Here’s what you’ll need:
- 4 oz. dried wheat noodles
- a handful of leafy greens (choy sum, spinach, or baby bok choy)
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Chinese black vinegar
- Crushed red pepper flakes, to taste
- Salt, to taste
- Chopped scallion
- Chopped cilantro
- 2 cloves minced garlic
- 2 1/2 tablespoons oil
Boil the noodles according to package directions until al dente.
In the same pot, blanch the leafy greens until cooked through. Drain.
Add the cooked noodles and greens to a heatproof bowl, along with the light soy sauce, dark soy sauce, vinegar, crushed red pepper flakes, salt, scallion, cilantro, and minced garlic.
In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles…
And mix everything together. Serve!
15-Minute Hot Oil Noodles (You Po Mian)
Ingredients
- 4 oz. dried wheat noodles
- a handful of leafy greens (choy sum, spinach, or baby bok choy)
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon Chinese black vinegar
- Crushed red pepper flakes (to taste)
- Salt (to taste)
- Chopped scallion
- Chopped cilantro
- 2 cloves garlic (minced)
- 2 1/2 tablespoons oil
Instructions
- Boil the noodles according to package directions until al dente. In the same pot, blanch the leafy greens until cooked through. Drain.
- Add the cooked noodles and greens to a heatproof bowl, along with the light soy sauce, dark soy sauce, vinegar, crushed red pepper flakes, salt, scallion, cilantro, and minced garlic.
- In a small pot, heat the oil until shimmering. Carefully pour the hot oil over the bowl of noodles, and mix everything together. Serve!
Adriel Yap says
Loved the dish.
I think the marinade will go well with chicken wings as well.
Judy says
Try it, Adriel :-)
Rebecca says
Made this today for lunch. Will definitely make it again. Super tasty!
Judy says
Agree! :-)
Shawn ee says
Thank you! This was amazing to make at home in Germany. I have longed for this taste of China for so long. I used to eat these noodles regularly in China and the taste is so authentic. I didn’t go light on the garlic and, whew, it blew me away! No access to daoxiaomian but I used packaged dry wheat noodles and they tasted great. Love your recipes!
Judy says
This is my go-to lazy lunch too.
Mel says
Have loved this recipe since it was first published. Awesome, fast, easy and pretty nutritious (leafy greens heeeey) – the whole family loves it even the little people! But since we’re all sheltering in place and eating every meal from scratch, this dish is EVEN MORE amazing. Thank you WOL for saving us and our taste buds!
Bill says
Hi Mel, you’re welcome – this is one of those easy recipes that you just don’t get tired of! Stay safe and keep up the great cooking!
Alison says
Hey! First of all, ya’ll rock. No. Seriously. When all of this is over, let’s get your super fans – like me – together and go on a cooking journey. Somewhere close. Like Toronto. Or Savannah. Or maybe even San Francisco, although that’s so cliche. Who cares? They have Dungeness crab. We can have a culinray experience. Just tell us what city, what day and recommend a hotel. Pick us up the day after we arrive and we’re all yours! Hell, I’ll arrange a group.
Okay, enough of that. My question is this:
If we had 30-minutes in the grocery store today to grab what we want (let’s assume we already have a wok, soy sauce [regular] and hoisin sauce, rice paper wrappers and cellophane noodles :) ), what would be the top Asian ingredients we should buy to hunker down with?
Alison
p.s. What kind of oil are you using?
Sarah says
Hi Alison, thanks for your comment and kind words!! Check out our post on the 10 Chinese Pantry Ingredients you need to make the majority of the recipes on our site! https://thewoksoflife.com/chinese-pantry-essential-ingredients/
Those are the top ones! Plus things like rice, noodles, tofu, etc. depending on the specific dishes you need!
As for oil, we tend to use avocado oil or light olive oil for stir-frying. Avocado oil is best for very high heat cooking. We keep extra virgin olive oil around for Italian/other Western dishes. Regular vegetable/canola oil is also fine to use for most neutral oil applications!