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Chongqing Noodles
Chinese

Chongqing Noodles

Chongqing noodles, also known as Chongqing Xiaomian, are a spicy and flavorful dish hailing from the Sichuan province. This unique recipe features chewy noodles, a rich and zesty sauce, and an assortment of toppings that provide layers of texture and taste.

Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
22
Protein
70
Carbs
25
Fat
3
Fiber
0g
Sodium
Ingredients
  • 300g fresh wheat noodles
  • 100g ground pork
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tablespoons Doubanjiang (spicy bean paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon black vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon chili oil
  • 2 scallions, chopped
  • Coriander leaves for garnish
  • Salt to taste
  • Optional: pickled vegetables for serving
Instructions
  1. 1Boil a pot of water and cook the fresh wheat noodles according to package instructions until al dente. Drain and set aside.
  2. 2In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
  3. 3Add the ground pork to the pan, cooking until browned and cooked through (around 5-7 minutes).
  4. 4Stir in the Doubanjiang and cook for another 2 minutes until well combined.
  5. 5Add the soy sauce, black vinegar, and sesame oil to the pork mixture, stirring well to incorporate all flavors. Cook for another minute before removing from heat.
  6. 6In a separate pan, toast the Sichuan peppercorns over low heat until fragrant (about 2 minutes). Crush them using a mortar and pestle or a spice grinder.
  7. 7To serve, place the cooked noodles in bowls. Pour the pork mixture over the noodles, ensuring to distribute the sauce evenly.
  8. 8Drizzle chili oil over the top, sprinkle crushed Sichuan peppercorns, and garnish with chopped scallions and coriander leaves. Serve with pickled vegetables on the side if desired.
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