You Po Recipe
It's surprising how simple it is. You wouldn't think that such a straightforward dish could be so fantastic, but with the right ingredients—like your favorite chewy noodle—going it's to blow you away. We used flat Xi'an-style noodles, which are similar to the ones we used in our recipe for Beijing Fried Sauce Noodles. My mother kept gushing about this dish and how fantastic it was for a while. I made it for the first time last weekend after having never tried it before, and it was a major epiphany. Where in my entire life have these noodles been?
Two raw garlic cloves are responsible for the majority of the dish's robust taste. Now, that could sound very forceful. It is, too. However, because raw garlic is so frequently utilized in Northern China, we developed a taste for it. Although it is slightly smoothed out by the heated oil that is poured on top, the meal still has a peppery undertone. You can cut back on the amount of garlic if you're not a fan as I am.
Total Time: 20 min
- dried broad wheat noodles, 12 ounces
- Baby bok choy, cut into 4 equal pieces from four heads (weighing around 12 ounces each).
- 4 little garlic cloves, grated and peeling them.
- Soy sauce, 8 tablespoons
- 4 teaspoons of vinegar, black
- 1 teaspoon red pepper flakes, plus more amounts as desired
- 2 finely sliced scallions
- 1 handful of leaves of cilantro
- 8 tablespoons neutral oil, like canola or grapeseed
A large saucepan of salted water should be brought to a boil. As directed on the package, add the noodles and cook until just al dente. Add the bok choy and press the greens down to completely cover them when they are 45 to 60 seconds away from being finished. Cook for 45 to 60 seconds, or until they are just soft and bright green. Divide the noodles and greens among the four large bowls of noodles after draining.
Divide the garlic among the four bowls of noodles, and then sprinkle two teaspoons each of soy sauce, black vinegar, red pepper flakes, scallions, and a tiny bundle of cilantro leaves on top of each dish.
Heat the oil on high until it is smoking in a small saucepan (one with a spout is particularly handy for pouring the oil). Pour the oil over the garlic and toppings, distributing it evenly among the bowls. (To test, contact the oil with a wooden chopstick or skewer; the oil should bubble fiercely.) Serve right after tossing the noodles in the sauce.