Vegetable Oil Splashed Noodles

Vegetable Oil Splashed Noodles

by Meaty

5.0 (1)







Family members love to eat, he always likes to go out to eat oily noodles, so I learned it by myself, and I don’t need to go out to order in the future~~ Make it myself, clean and hygienic!


Vegetable Oil Splashed Noodles

1. Wash the small greens and cut them in half. I used warm water in the morning and woke up for 2 hours. Finely chop the scallions and garlic cloves. Prepare an extra cup of flour and sprinkle it on the cutting board when rolling.

Vegetable Oil Splashed Noodles recipe

2. Boil water in a pot, add a little salt and oil, after the water is boiled, boil the small green vegetables, drain them out and set aside.

Vegetable Oil Splashed Noodles recipe

3. Change a large pot of clean water, add a little salt and oil, and boil the water to boil the noodles.

Vegetable Oil Splashed Noodles recipe

4. Sprinkle a layer of flour on the chopping board to prevent sticking. Cut the mixed dough into quarters. Roll one by one.

Vegetable Oil Splashed Noodles recipe

5. Roll the dough into large pieces and cut into long noodles with a knife.

Vegetable Oil Splashed Noodles recipe

6. Throw the cut noodles into a pot of boiling water and cook for 5-7 minutes. The time is good for yourself. The noodles are cooked well, not too rotten, otherwise the taste will not be good; while cooking the noodles, set a small pot and heat the oil.

Vegetable Oil Splashed Noodles recipe

7. After the noodles are cooked, pick up the serving plate, put the prepared small greens, green onions and minced garlic together, and then add 1 tablespoon of oil chili, 1 tablespoon of five-spice powder, 1 tablespoon of chicken essence, a little salt, and hot oil directly on the plate. Here, it's done!

Vegetable Oil Splashed Noodles recipe

8. Just mix it well when you eat it. Those who like vinegar can also put some vinegar~

Vegetable Oil Splashed Noodles recipe


1. All the ingredients must be prepared in advance, so as not to be in a hurry. The oil-spattered noodles are fast, or the noodles will not be fragrant; 2. When cutting the noodles, cut them and cook them in the pot. Don't cook them after you finish cutting them all. So as not to stick the noodles all together!


Similar recipes

Braised Eggplant

Eggplant, Salt, Flour

Pimple Soup

Ginger, Parsley, Chives

Seasonal Vegetable Pie

Flour, Shimizu, Cucumber

Pimple Soup

Flour, Tomato, Water

Seasonal Vegetable Quiche

Green Bean Sprouts, Carrot, Shiitake Mushrooms

Seasonal Vegetable Soup Baba

Flour, Tomato, Sausage

Cornmeal Fried Dumplings

Glutinous Rice Balls, Flour, Cornmeal

Pimple Soup

Tomato, Flour, Rape