Austin Liu
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Thermal activation of aromatics by oil splashing in wheat noodles

Yield
2 servings
Active time
≈ 15 min
Oil temperature
“Smoking”

Abstract

Raw garlic, scallion and chilli flakes are pleasant enough on their own, but they are not especially fragrant. We report a method for fixing this in about ten seconds. Aromatics are piled onto a bed of freshly boiled wide noodles and then splashed with oil heated until it just begins to smoke. The resulting sizzle toasts the chilli, softens the garlic and releases a smell that brings neighbouring participants to the kitchen. The noodles are then dressed with soy sauce and black vinegar and eaten immediately. The method requires one pot, one small pan and no particular skill, provided nobody leans over the bowl at the moment of splashing.

1. Materials

Noodles. 200 g wide wheat noodles (dried or fresh, about 1 cm wide).

Aromatics. 4 garlic cloves, finely minced, 2 scallions, finely sliced, 1–2 tbsp chilli flakes and a pinch of salt.

Sauce. 2 tbsp light soy sauce, 1 tbsp black vinegar and a pinch of sugar.

Oil. 4 tbsp neutral oil with a high smoke point.

Apparatus. A large pot, a small saucepan and a heatproof bowl.

2. Method

  1. Pile. Put the garlic, scallion, chilli flakes and salt in the heatproof bowl you will serve from, in a small mound at the bottom. The bowl needs to be able to handle hot oil.
  2. Boil the noodles in plenty of water until just tender, following the packet. Drain, keeping a few spoonfuls of the water.
  3. Heat the oil in the saucepan until it starts to smoke lightly. A scallion piece dropped in should sizzle immediately.
  4. Splash. Lay the hot noodles on top of the aromatics and pour the oil over the mound. It should hiss loudly.
  5. Dress. Add the soy sauce, vinegar and sugar, plus a spoonful of the noodle water if it looks dry. Toss well and eat right away.

3. Discussion

The oil is the whole recipe. If it isn’t hot enough the garlic stays raw and the chilli stays dull. If it is hot enough to burn, the chilli turns bitter, so pull it off the heat as soon as it smokes.

Chilli flakes do most of the work. Coarse flakes give colour and a little heat. Fine powder burns almost instantly.

Competing interests. The garlic was not consulted.