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.
Boil a pot of water and cook the fresh wheat noodles according to package instructions until al dente. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
Add the ground pork to the pan, cooking until browned and cooked through (around 5-7 minutes).
Stir in the Doubanjiang and cook for another 2 minutes until well combined.
Add 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.
In 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.
To serve, place the cooked noodles in bowls. Pour the pork mixture over the noodles, ensuring to distribute the sauce evenly.
Drizzle 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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