Ingredients
- High-gluten wheat dough
- Chili oil
- Garlic
- Vinegar and soy
- Leafy greens
How it is cooked
- The dough is rested, pulled into belts, and slapped on the board so it is wide and slightly thick.
- Noodles are boiled briefly. They should be chewy, not mush.
- Hot oil is poured over chili, garlic, and vinegar so it sizzles.
- You mix. The character on the sign is famously complicated. Pointing works.
Taste
Chewy, hot, sour, and garlicky. The noodle is the point. A bowl that is only chili oil on thin spaghetti missed it.
Possible allergens
- Wheat in the noodles or wrappers, and often in soy sauce.
- Soy sauce, which in China is often brewed with wheat.
- Chili. Peanut is not required and is still worth asking about in the oil.
- A shared wok or a house chili oil can add peanut, sesame, or shellfish even when the recipe does not.