YOU PO RECIPE

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YO PO MIAN RECIPE - NYT COOKING

A staple dish from the Shaanxi Province in China’s central northwest, yo po mian literally means “oil sprinkled noodles.” It’s traditionally made with biang biang, or hand-torn flat noodles, but wide wheat noodles are used here for a quick weeknight meal. (In a pinch, any dried noodles will work.) This dish packs a lot of flavor, but its preparation is deceptively simple: Noodles and greens are topped with raw garlic and chiles, then hot oil is poured over the top, which coaxes the flavor out of the aromatics. Yo po mian is typically very garlicky, but that’s been dialed back here with just four cloves. (Use more or less, depending upon your personal preference.) You could add ground Sichuan peppercorns for tangy spice, and if you have dark soy sauce, you can substitute it for half of the soy sauce in this recipe, as it will add deep sweetness and rich caramel flavor.

Provided by Hetty McKinnon

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces dried wide wheat noodles
4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces
4 small garlic cloves, peeled and grated
8 teaspoons soy sauce
4 teaspoons black vinegar
1 teaspoon red-pepper flakes, plus more to taste
2 scallions, thinly sliced
1 handful cilantro leaves
8 tablespoons neutral oil, such as grapeseed or canola

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions until just al dente. When they are about 45 to 60 seconds from being done, add the bok choy and press the greens down to submerge them. Cook for 45 to 60 seconds, until they are bright green and just tender. Drain, and divide the noodles and greens between 4 deep noodle bowls.
  • Divide the garlic between the four bowls of noodles, then top each bowl of noodles with 2 teaspoons soy sauce, 1 teaspoon black vinegar, 1/4 teaspoon red-pepper flakes, some scallions and a small bundle of cilantro leaves.
  • In a small saucepan (if you have one with a spout, it is very helpful for pouring the oil), heat the oil over high until it is smoking. (To test, touch the oil with a wooden chopstick or skewer; the oil should bubble vigorously.) Very carefully pour the oil over the garlic and toppings, dividing it evenly among the bowls. Toss to coat the noodles and serve immediately.

AUTHENTIC PHO RECIPE | ALLRECIPES



Authentic Pho Recipe | Allrecipes image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     World Cuisine    Asian    Vietnamese    Soups and Stews

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2?½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1?½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1?½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 74 mg, FatContent 11 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 4 g, SodiumContent 3519.3 mg, SugarContent 8.6 g

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