Yo po mian
Literally translated as oil sprinkled noodles, is a staple dish in China’s Shaanxi Province. It traditionally uses hand-torn flat noodles, but wider wheat noodles can be used for a fast weeknight meal. Raw garlic and chiles are tossed into the noodle broth and then cooked in hot oil, which elicits a flavorful reaction in the aromatics. You can add more or less garlic, depending on how much you enjoy spicing up your food.
To make you po, boil the noodles until al dente, and then blanch the vegetables if using. Place both ingredients into a heatproof bowl and mix them well. Pour light and dark soy sauce into the bowl, then add the scallion and green vegetables. Cook until tender. When ready to serve, remove from the heat and stir to combine. If serving immediately, you po should be just right. If you don’t have time to boil the noodles, prepare them a day in advance so that they don’t stick.
In the same pot, boil the noodles until al dente. In the same saucepan, blanch the leafy vegetables and rinse. Once the noodles are al dente, remove from heat and add to a bowl. Add the light and dark soy sauces, scallion, and sesame oil. Once the vegetables are cooked, stir in the noodles and stir until thoroughly combined. Then, drain the noodle mixture, and serve.
How to Make You Po
Yo po mian, literally translated as oil sprinkled noodles, is a staple dish in China’s Shaanxi Province. It traditionally uses hand-torn flat noodles, but wider wheat noodles can be used for a fast weeknight meal. Raw garlic and chiles are tossed into the noodle broth and then cooked in hot oil, which elicits a flavorful reaction in the aromatics. You can add more or less garlic, depending on how much you enjoy spicing up your food.
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How to Make You Po
Yo po mian, literally translated as oil sprinkled noodles, is a staple dish in China’s Shaanxi Province. It traditionally uses hand-torn flat noodles, but wider wheat noodles can be used for a fast weeknight meal. Raw garlic and chiles are tossed into the noodle broth and then cooked in hot oil, which elicits a flavorful reaction in the aromatics. You can add more or less garlic, depending on how much you enjoy spicing up your food.
To make you po,
Boil the noodles until al dente, and then blanch the vegetables if using. Place both ingredients into a heatproof bowl and mix them well. Pour light and dark soy sauce into the bowl, then add the scallion and green vegetables. Cook until tender. When ready to serve, remove from the heat and stir to combine. If serving immediately, you po should be just right. If you don’t have time to boil the noodles, prepare them a day in advance so that they don’t stick.
In the same pot, boil the noodles until al dente. In the same saucepan, blanch the leafy vegetables and rinse. Once the noodles are al dente, remove from heat and add to a bowl. Add the light and dark soy sauces, scallion, and sesame oil. Once the vegetables are cooked, stir in the noodles and stir until thoroughly combined. Then, drain the noodle mixture, and serve.
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