Editorial sample recipeChinesebeginnerVeganVegetarianDairy-Free

Shaanxi Chili Crisp And Garlic Scallion Noodles

Name: Shaanxi Chili Crisp And Garlic Scallion Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 350 g wide dried wheat noodles, or knife-cut style noodles; 6 cloves garlic, finely minced; 4 stalks scallions, finely chopped; 3 tbsp halal chili crisp; 3 tbsp low-sodium soy sauce; 2 tbsp Chinese black vinegar; 1 tbsp toasted sesame seeds; 4 tbsp vegetable oil

Wide wheat noodles tossed in hot sizzling garlic oil infused with chili crisp, toasted sesame seeds, and dark black vinegar.

Prep: 10 min
Cook: 10 min
Total: 20 min

AI-generated illustration of Shaanxi Chili Crisp And Garlic Scallion Noodles

AI illustration

Technique to learn

You Po (Oil-Scalding Aromatics)

Pouring shimmering hot oil over raw spices and herbs directly in the bowl to bloom flavors instant without burning.

Instructions

Step 1: Cook wide wheat noodles in a large pot of boiling water according to package directions until al dente.
Drain noodles thoroughly and divide equally among 4 serving bowls.

Step 3: Top each portion of hot noodles with minced garlic, chopped scallions, chili crisp, toasted sesame seeds, soy sauce, and black vinegar.

Step 4: Heat vegetable oil in a small saucepan over high heat until shimmering and almost smoking.

Step 5: Carefully pour 1 tablespoon of hot oil directly over the garlic and scallion piles in each bowl so it sizzles loudly.

Step 6: Toss noodles vigorously with chopsticks until sauce and sizzled aromatics coat every noodle evenly.

Cooking tips

Ensure the oil is sizzling hot when poured; this cooks the raw garlic instantly, releasing sweet roasted aroma.
Do not rinse cooked noodles with cold water; warm noodles absorb the soy and vinegar dressing much better.
Original home-cooking adaptation inspired by Chinese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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