Chongqing Noodles (Xiao Mian, 重庆小面)
User Reviews
5
Chongqing Noodles (Xiao Mian, 重庆小面)
Description
In this recipe, the meat topping is cooked by stir-frying ground pork with ginger and then seasoning it with Ya Cai or Zha Cai (preserved mustard greens), dried chili flakes, Shaoxing rice wine, and sweet bean sauce. This mixture is cooked until coated and flavorful, providing a savory and slightly spicy component.
The noodles and leafy greens are boiled until just tender, then drained. Meanwhile, the broth is prepared by heating chicken stock with drained chickpeas and blending in soy sauce, black rice vinegar, chili oil, ground Sichuan peppercorn, garlic, ginger, sesame oil, and a pinch of sugar to create a balanced spicy and tangy soup base.
Assembly involves placing noodles and greens in bowls, ladling the broth over them along with chickpeas, and topping with the seasoned minced meat. The dish is finished with a garnish of crushed roasted peanuts and finely chopped scallions, adding crunch and freshness. This noodle soup showcases the bold, spicy flavors characteristic of Chongqing cuisine and offers a hearty, warming meal.
The recipe includes suggestions for ingredient substitutions, such as alternative preserved mustard greens and bean pastes, different noodle types, and variations in legumes used. Adjustments may be needed for broth saltiness according to taste. Using yellow peas instead of chickpeas provides a traditional touch where available.
Ingredients
For the meat topping
- 1 tablespoon neutral cooking oil generic cooking oil
- 3.5 oz ground pork or beef
- 1 teaspoon ginger minced
- 1 tablespoon Ya Cai or Zha Cai (see note 1, minced
- 1 pinch dried chili flakes
- 1 teaspoon Shaoxing rice wine
- 2 teaspoon sweet bean sauce aka Tian Mian Jiang (see note 2)
Noodles & vegetable
- 7 oz dried noodles see note 3
- 1 handful leafy green vegetable eg. bok choy, water spinach, choy sum, etc
For the broth
- 1¼ cup chicken stock see note 4, or beef or vegetable stock
- 3.5 oz chickpeas see note 5, canned, drained
- 2 tablespoon soy sauce light
- 2 teaspoon black rice vinegar
- 2 tablespoon Chilli oil or to taste, Chinese style
- ½ teaspoon Sichuan peppercorn or to taste, ground
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- ½ teaspoon sesame oil
- 1 pinch sugar
For the garnish
- 1 tablespoon peanuts crushed, roasted or cashews
- 1 tablespoon scallions finely chopped
Instructions
Cook the meat topping
- Heat up oil in the wok over high heat. Stir in minced meat and ginger.
- Loosen the meat with a spatula. When it turns pale, add Ya Cai/Zha Cai (see note 1), dried chilli flakes & Shaoxing rice wine.
- Add sweet bean sauce once the meat becomes dry. Fry for 30 seconds or so to evenly coat the meat. Dish out and leave aside for later use.
Boil the noodles & vegetable
- Bring a pot of water to a full boil. Cook the noodles following the instructions on the package.
- Add the vegetable for a quick blanch then drain everything.
Prepare the broth
- While waiting for the noodles, heat up the chicken stock with chickpeas.
- Mix all the other ingredients for the soup then pour an equal portion into the serving bowls.
Assemble the dish
- Place the noodles and the vegetable in each bowl.
- Add the stock. Top with chickpeas and the cooked minced meat.
- Sprinkle roasted peanuts & scallion.
Notes
- Ya Cai and Zha Cai preserved mustard greens are interchangeable and found in Asian markets in small packages.
- Sweet bean sauce can be substituted with soybean paste or Sichuan chili bean paste for flavor variations.
- Authentic fresh alkaline noodles yield best results; gluten-free rice noodles work as an alternative.
- Adjust salt in broth depending on stock used.
- Yellow peas are traditional but chickpeas are a convenient substitute; soak and cook yellow peas if using.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2bowls
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 490kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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