Skip to content

How to Make Shaanxi Oil-Splashed Noodles

Shaanxi oil-splashed noodles are a highly representative traditional noodle dish in Northwest China, known for their chewy texture and spicy, appetizing flavor. The preparation process is simple and quick, with the core technique lying in the unique aroma generated by pouring hot oil over the seasonings at the end.

NOTE: This standard follows the traditional taste of the Guanzhong region in Shaanxi. You can adjust the spiciness and side dishes according to personal preference.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

  • Fresh noodles (hand-pulled noodles are especially good) Hand-pulled noodles
  • Salt
  • Green onions
  • Garlic
  • Dried chili powder (or Qinzhou chili powder)
  • Cooking oil
  • Light soy sauce
  • Fragrant vinegar
  • Green vegetables (bok choy or spinach)
  • Wok

Measurements

Males generally need 4 strands, while females need 3. Those with larger appetites can increase the amount appropriately.

  • Salt: 2g
  • Green onion: 1 stalk
  • Garlic: 3 cloves
  • Dried chili powder: 15g
  • Cooking oil: 50ml
  • Light soy sauce: 10ml
  • Fragrant vinegar: 5ml
  • Green vegetables: 50g
  • Bean sprouts: 50g (optional)

Instructions

Preparation

  • If making hand-pulled noodles, gently press the top and bottom with a rolling pin (or use your hands if you don't have one). Hold the left and right ends with both hands and gently pull apart.
  • Chop the green onions into scallions and mince the garlic; set aside.
  • Wash the green vegetables and bean sprouts; set aside (if using).

Boiling the Noodles and Seasoning

  • Add plenty of water to the wok and bring to a boil over high heat. Add 1g of salt.
  • Add the noodles and gently stir with chopsticks to prevent sticking. Boil until the noodles float, then cook for another 1-2 minutes.
  • In the last minute of boiling, add the green vegetables and bean sprouts to blanch them.
  • Remove the cooked noodles, vegetables, and bean sprouts, drain the water, and place them in a bowl.
  • Add light soy sauce, fragrant vinegar, scallions, minced garlic, and dried chili powder to the noodles in that order. You can also add some sesame seeds.

Pouring the Hot Oil

  • Pour cooking oil into a frying pan. Add Sichuan peppercorns, star anise, cinnamon bark, and bay leaves (if using). Fry over low heat until fragrant, then remove the spices.
  • When the oil temperature reaches 70% heat (slightly smoking), quickly and evenly pour it over the dried chili powder in the bowl. You should hear a "sizzle" sound.
  • Use chopsticks to thoroughly mix all the seasonings and noodles before serving.

Additional Information

  • Technical Summary
  • Choosing the right chili powder is crucial. It is recommended to use Shaanxi Qinzhou chili powder, which is fragrant but not overly spicy. One of the "Eight Oddities of Shaanxi": Oil-splashed chili is a dish in itself 😂
  • The oil temperature for pouring is the key to success. If the oil is too cool, the chili won't be fragrant; if it's too hot, it will burn easily.
  • Meat lovers can add minced meat to make meat mince oil-splashed noodles.
  • Traditional Shaanxi oil-splashed noodles emphasize the color combination of "one green, two white, three red, four green," referring to the noodles, minced garlic, chili, and scallions.

Finished Product

Shaanxi Oil-Splashed Noodles

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.