重庆小面
A bowl of authentic Chongqing noodles, spicy and numbing, with chewy noodles and the perfect blend of chili oil and Sichuan pepper, awakening your taste buds.
Ingredients
15 items- Alkaline noodles 200 g
- Water spinach 50 g
- Crushed peanuts 15 g
- Pickled mustard tuber 20 g
- Scallions 10 g
- Minced garlic 1 tbsp (15 g)
- Ginger water 1 tbsp (15 ml)
- Sesame paste 1 tbsp (15 g)
- Light soy sauce 1 tbsp (15 ml)
- Vinegar 1/2 tbsp (7.5 ml)
- Ground Sichuan pepper 1 tsp (3 g)
- Chili oil 2 tbsp (30 ml)
- Lard 1 tsp (5 g)
- Salt 1/2 tsp (3 g)
- Chicken bouillon 1/4 tsp (1 g)
Nutrition
Steps （6 steps）
In a serving bowl, add minced garlic, ginger water, sesame paste, light soy sauce, vinegar, ground Sichuan pepper, chili oil, melted lard, salt and chicken bouillon. Stir in one direction until well combined. Set aside.
Bring a large pot of water to a rolling boil over high heat. Add the alkaline noodles, stir to separate, and boil for about 2 minutes until they float. Add half a bowl of cold water, bring back to a boil, and cook 30 seconds until the noodles are cooked through but chewy.
Use the noodle water to blanch the water spinach until softened and bright green (about 30 seconds). Drain and set on the noodles.
Ladle about 150 ml of hot noodle water into the sauce bowl and stir to dissolve the spices into a soup base.
Drain the cooked noodles and place in the bowl. Top with blanched water spinach, crushed peanuts, chopped pickled mustard tuber, and scallions.
Mix everything thoroughly before eating so each noodle is coated with the spicy and numbing sauce. Enjoy your authentic Chongqing noodles.
Tips
Chili oil is the soul; you can make it by frying dried chili flakes in oil. Sesame paste should be thinned with sesame oil beforehand. Adding cold water during cooking makes the noodles chewier. Lard enhances the aroma.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.