Youpo Noodle (oil-splash) Beef-only Recipe

Prepare noodles

If using dried noodles, bring a large pot of salted water to a rolling boil. Add noodles and cook according to package until just al dente (usually 4–6 minutes). If using fresh noodles, boil 2–3 minutes. Reserve 1 cup of cooking water (or use the broth listed later). Drain noodles and toss lightly with 1 tsp vegetable oil to keep from sticking.

Blanch bean sprouts

Bring a small pot of water to a boil. Add bean sprouts and blanch 20–30 seconds until crisp-tender. Immediately drain and plunge into cold water to stop cooking. Drain thoroughly and set aside. Alternatively, quickly toss sprouts in a hot wok with 1 tsp oil for 30–45 seconds.

Prep scallions

Slice scallion greens thinly for garnish and set aside. Reserve scallion whites for the chili oil mix (see Oil-Splash section).

Slice the beef thinly across the grain into bite-sized strips. In a bowl, combine sliced beef with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Toss to coat and let marinate 10–15 minutes while other components are prepared.

Heat a wok or heavy skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Add beef in a single layer (do in batches if needed) and sear without moving for 20–30 seconds, then stir-fry until just cooked through (about 1–1.5 minutes total). Remove beef to a plate and keep warm. Do not overcook to retain tenderness.

Assemble dry aromatics: in a heatproof bowl combine 3 tbsp crushed dried chilies, 2 minced garlic cloves, 1 tsp minced ginger, sliced scallion whites, 1/2 tsp salt, 1 tsp chili powder (optional extra for flavor), and 1/2 tsp dark soy (if using). Add 1 tsp Sichuan chili crisp if you want extra texture.

Heat 6 tbsp neutral oil in a small saucepan over medium-high heat until it begins to shimmer and small bubbles form around a wooden chopstick (about 375°F / 190°C). Reduce heat briefly to avoid smoking, then carefully and slowly pour the hot oil over the chili mixture in the heatproof bowl. You should hear a sizzle — this perfumes the oil and toasts the chilies. Let the oil-chili mixture sit 1–2 minutes, then stir to combine. Taste and adjust salt. Let cool slightly.

If you prefer a fresher scallion aroma in the oil, quickly warm 1–2 tbsp oil in a small pan and pour over the reserved scallion greens just before serving.

Warm 1 cup beef or chicken broth with 1/2 tsp sesame oil, 1/2 tsp rice vinegar, and 1/4 tsp sugar until just simmering. This adds moisture and a light saucing for the noodles.

Assemble the bowl: place noodles in a large mixing bowl. Add the blanched bean sprouts and the seared beef. Ladle about 1/3 to 1/2 cup of the warmed broth over the noodles (use less if you want a drier dish).

Spoon 2–3 tablespoons of the prepared hot chili oil over the noodles and beef (adjust to heat preference). Toss vigorously with tongs or chopsticks until noodles are evenly coated, the beef and sprouts are distributed, and the oil and broth cling to the noodles. If the mixture seems dry, add 1–2 tbsp reserved noodle cooking water or broth to loosen.

Taste and adjust seasoning with additional salt, soy, or chili powder. Divide into serving bowls, garnish with sliced scallion greens and an extra pinch of chili powder or a drizzle of chili crisp if desired.