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Shaanxi Oil-Splashed Hand-Pulled Noodles

Name: Shaanxi Oil-Splashed Hand-Pulled Noodles
Prep time: 2 h 40 min
Cook time: 5 min
Total time: 2 h 45 min
Yield: 3 servings
Cuisine: chinese
Ingredients: All purpose flour; Salt; water; vegetable oil; bok choy; soy sauce; green onion; chili powder

groups3 servingsspeedMediumcountertopsPrep: 160 minsskilletCook: 5 minsscheduleTotal: 165 minsoutdoor_grillBoiledlocal_fire_departmentMedium

Allergens:warningGlutenwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleDough disks need to be oil-coated and rested for 2 hours in advance2h

Active Cooking

00:00:06

Pour 365 grams of all-purpose flour into a basin, add 2 grams of salt, and mix evenly with a scraper
First pour in about two-thirds of the water (about 130 grams), and stir with a scraper into flour flakes
Grab and pinch the flour flakes with the hands to feel the hardness, then add the remaining water in batches (191 grams of water in total), and knead the dry flour at the bottom of the basin into a relatively hard dough
Knead the dough firmly with the hands for 3 minutes until the dough is neatly shaped and free of residual dry flour

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Watch out

The noodle dough must be relatively firm

do not add too much water, otherwise it will become overly sticky and soft after resting, leading to uneven stretching or tearing

Ingredients:All purpose flour (365 g)Salt (2 g)water (191 g)

Tools:spatulamixing bowl

Waiting Time

00:01:34

Cover the bowl with a lid and let the dough rest for 45 minutes to relax the gluten

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Watch out

The bowl must be tightly covered

exposure to air will dry out the dough surface and form a hard crust

Ingredients:All purpose flour

Tools:bowl lid

Active Cooking

00:01:40

Remove the lid and knead the dough 7 to 10 times until the surface becomes smooth and silky

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Watch out

The rested dough smooths out very quickly

knead only 7 to 10 times, as over-kneading will tighten the gluten again

Ingredients:All purpose flour

Active Cooking

00:02:07

Use the contracting and squeezing force of both hands' tiger mouths to divide the large dough into 10 uniform small dough pieces
Take each dough piece, wrap the smoothed smooth side on the outside, round it in the palm of the hand, and make 10 smooth small dough balls

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Watch out

Keep the smooth outer skin intact when dividing portions to ensure smooth stretched noodles later.

Ingredients:All purpose flour

Active Cooking

00:03:04

Place the round dough piece on the chopping board, and roll it into an oval thick dough cake about the size of a palm with a rolling pin
Pour 20 grams of cooking oil into a large plate, put the rolled dough cakes into the plate one by one, make sure both sides are evenly coated with an oil film, and stack them neatly

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Watch out

Ensure every dough disk is thoroughly coated with oil on both sides, otherwise they will stick together during resting.

Ingredients:vegetable oil (20 g)

Tools:rolling pinlarge plate

Waiting Time

00:03:34

Cover with a lid or a large basin, seal and let the oiled dough cake rest for 2 hours, so that the stretchability of the dough reaches an excellent state

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Watch out

The resting time must be at least 2 hours

insufficient resting leaves gluten too elastic, causing noodles to snap when stretched

Active Cooking

00:03:38

Take a piece of rested oiled dough cake on the chopping board, and use chopsticks to press a deep mark vertically in the middle of the dough cake with force
Pinch both ends of the dough cake with both hands, pull and stretch evenly from the inside out, cooperate with light up and down slapping on the chopping board, and pull it into a long and translucent wide noodle belt
Tear smoothly along the chopstick indentation in the middle into two connected large belt noodle loops

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Watch out

Tear the noodle open smoothly in one fluid motion to prevent uneven tension from breaking the strip.

Tools:cutting boardchopsticks

Active Cooking

00:04:24

warningStay safe

Be careful of splashing hot water when dropping noodles into the pot, and watch out for steam when scooping.

Bring a large pot of water to a rolling boil over high heat, and drop in the pulled noodles
Boil rapidly for 45 to 60 seconds until translucent and floating
Add 3 heads of bok choy in the last 15 seconds to blanch
Scoop out both noodles and bok choy using a strainer and drain completely

local_fire_departmentHigh heat, boil for 1 minute

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Watch out

Belt noodles are thin and cook quickly

do not overcook, or they will lose their chewy texture and become mushy

Ingredients:bok choy (3 piece)

Tools:cooking potskimmer strainer

Active Cooking

00:05:12

Add 15ml light soy sauce to the bottom of the serving bowl
Place the drained noodles into the bowl and arrange the blanched bok choy alongside
Pile 30g chopped green onions, 15g coarse chili powder, and 4.5g salt evenly in the center of the noodles

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Watch out

Pile green onions, chili powder, and salt together in the center top so the hot oil can sizzle them all effectively.

Ingredients:soy sauce (15 ml)green onion (30 g)chili powder (15 g)Salt (4.5 g)

Tools:noodle bowl

Active Cooking

00:05:36

warningStay safe

Hot oil will splatter vigorously when poured; keep a safe distance to prevent burn injury.

Place 42 grams of cooking oil in a small pot and heat until it smokes heavily (temperature about 200°C)
While hot, accurately splash the boiling oil on the pile of chopped green onion and chili powder to stimulate rich aroma and red oil
Use chopsticks to quickly mix the noodles, spicy oil, and light soy sauce at the bottom evenly, and then serve while hot

local_fire_departmentHigh heat until oil smokes

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Watch out

The oil must be smoking hot before pouring, otherwise it will not sizzle the chili powder and green onions to unlock their flavors.

Ingredients:vegetable oil (42 g)

Tools:small oil ladle / pan