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Recipe details are AI-generated from the video and may contain errors — for reference only.
Locate the serrated tear notches at the top or bottom edge of the noodle pack, tear smoothly along the notch, and take out the 2 noodle blocks intact.
Watch out
Do not tear forcefully from the back middle, otherwise the noodles will crush and seasoning packets may break.
Lower noodle blocks gently into boiling water to avoid hot water splashing onto hands.
Bring water to a boil in a pan, identify the darker and harder bottom face of the noodle blocks, submerge them darker side facing down into boiling water, and boil over high heat for 2 minutes.
local_fire_departmentHigh heat, 2 minutesWatch out
The darker bottom face of the noodle cake is harder and needs to be cooked first, otherwise the noodles will cook unevenly.
Exercise caution when ladling hot noodle boiling water to prevent burns.
In a large glass bowl, combine 1 pack noodle seasoning powder, 2 packs sesame oil, 5g Guilin chili sauce, 5g Sichuan pepper oil, and 20g vegetable oil. Add 20g boiling noodle water and stir well with a spoon until the powder fully dissolves and emulsifies.
Watch out
Ensure enough oil is added (about 20g), otherwise the dry noodles will turn sticky and dry
adding a splash of hot noodle water helps dissolve the seasoning powder
Be mindful of hot steam rising when pouring boiling water and noodles into the colander.
When the 2-minute timer rings, turn off the heat immediately, pour noodles into a strainer mesh, and shake to drain excess water thoroughly.
Watch out
Drain water thoroughly, otherwise excess moisture will dilute the sauce and ruin the concentrated flavor.
While still hot, immediately transfer drained noodles into the sauce bowl and toss quickly with tongs until every strand is thoroughly coated.
Watch out
Toss while noodles are steaming hot so sauce absorbs well, otherwise cold noodles clump together.
Transfer the tossed dry noodles onto a shallow wide plate, create a small well in the center, place 1 onsen egg in it, scatter 2g dried sakura shrimp and 2g chopped chives around, and sprinkle 1g ground black pepper on the egg to finish.
Watch out
Poke and open the poached egg yolk when eating
the runny yolk coats noodles to mellow down spiciness and add extra creaminess
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