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Thick, hand-pulled noodles are topped with chili flakes and drenched with sizzling hot oil in a dramatic tableside moment. This Shaanxi family staple is bold, aromatic, and endlessly satisfying.
Combine the flour and salt in a large mixing bowl. Gradually add water while stirring, then knead for 6–8 minutes until a smooth dough forms.
Cover the dough and let it rest for at least 1 hour for easier pulling. After resting, divide into 4 equal pieces and roll each into thick strips.
Bring a large pot of water to a rolling boil. While waiting, prepare the noodle sauce: place minced garlic, scallion, chili flakes, sesame seeds, soy sauce, and black vinegar in a wide, heatproof bowl.
Hand-pull each dough strip into a noodle by stretching and slapping gently on the work surface. Drop each noodle immediately into the boiling water.
Boil each noodle for 2–3 minutes until chewy yet tender. Transfer cooked noodles to the prepared bowl.
Heat the vegetable oil in a small pan until it shimmers and just begins to smoke. Immediately pour the hot oil directly over the chili and aromatics, allowing them to sizzle and bloom.
Toss noodles and seasonings thoroughly so each strand is coated in aromatic oil. Serve immediately for best flavor and texture.
