Chongqing Noodles (重庆小面)
Chongqing noodles is a celebration of spices, using chili oil, numbing Sichuan peppercorns, ginger, garlic and a mixture of sauces to create a bold flavor. Topped with spicy crispy pork, crunchy pickles, and crisp peanuts, it’s the kind of dish that leaves you craving more.
Ingredients
Ground Pork Topping (Optional but highly recommended)
- 1 tablespoon peanut oil
- 1 teaspoon minced ginger
- 1/2 tablespoon doubanjiang (or soy sauce for a less spicy dish)
- 4 oz (225 g) ground pork
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
Soup Base
- 1 tablespoon Chinese sesame paste (or natural peanut butter)
- 2 to 4 tablespoons homemade chili oil (chili crisp and oil) (*Footnote 1)
- 4 teaspoons light soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Chinkiang vinegar
- 1 clove garlic , grated
- 2 teaspoons ginger , grated
- 1/8 teaspoon Sichuan peppercorns (Footnote 2)
- 1 teaspoon chicken bouillon powder (or 1/2 teaspoon salt, or to taste)
Noodles & Toppings
- 7 oz (200 g) dried alkaline noodles (or 300 g fresh alkaline noodles)
- 1 cup noodle boiling water (or chicken broth) (*Footnote 3)
- 4 heads Chinese leafy greens (gai lan, yu choy, baby bok choy, etc)
- 2 tablespoons Chinese pickled mustard tube (zha cai)
- 2 tablespoons roasted peanuts , chopped
- 1 green onion , sliced
Instructions
- Optional Pork Topping: Heat the oil over medium heat until hot. Add the ginger and doubanjiang. Stir and cook over medium heat until the oil is red, 1 minute. Add the pork. Stir and chop the pork into small pieces until the pork is browned. Add the wine and sugar and continue to fry for another minute. Transfer everything to a small bowl and set aside.
- Bring a large pot of water to a full boil. Blanch the leafy greens of your choice (1 minute for softer greens, 3 minutes for firmer) and set aside. Boil the noodles according to package instructions. Transfer the noodles from the boiling water into a colander. Drain, quickly rinse with cold tap water to stop cooking, then drain thoroughly again. Reserve the noodles’ boiling water.
- Mix the Chinese sesame paste with 1 tablespoon of warm water. Stir to mix until it forms a smooth paste.
- Divide the soup base ingredients into two medium bowls: add 1 to 2 tablespoons chili oil, half of the sesame paste, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon Chinkiang vinegar, half of the grated garlic, 1/2 teaspoon grated ginger, a pinch of Sichuan peppercorn powder, and 1/2 teaspoon chicken bouillon powder (if using). Stir to mix the seasonings.
- Divide the noodles into each bowl. Add 1/2 cup (up to 1 cup) noodle boiling water. Top the noodles with the blanched vegetables, a tablespoon of pickled vegetables of your choice, crushed roasted peanuts, green onions, and ground pork if using. Serve as a main dish.
Notes
- I highly recommend starting with 1 tablespoon of chili oil, since the dish can get quite spicy. Taste the noodles and add more if needed.
- Sichuan peppercorns add great flavor to the dish, but can also make it taste very strong. Start with a very small pinch and gradually add more according to your taste.
- Chongqing noodles are usually served with a rich broth that is simmered for a long time using pork bones, or a blend of pork and chicken bones. For the simplicity of the recipe, I used noodle boiling water. You can also use store-bought chicken broth, heated in the microwave. If you have homemade bone broth, it’s even better.
Nutrition
Serving: 1serving, Calories: 500kcal, Carbohydrates: 37.7g, Protein: 23.1g, Fat: 29.6g, Saturated Fat: 4.9g, Cholesterol: 61mg, Sodium: 1254mg, Potassium: 764mg, Fiber: 4.5g, Sugar: 5.3g, Calcium: 187mg, Iron: 4mg