Chongqing Street Noodles 重庆小面

| By: Emerald Yuan |

Chongqing noodles are one of the four major characteristics of Chongqing and is one of the staple foods in Chongqing, especially breakfast. The condiment is the soul of Chongqing noodles. A bowl of noodles depends on the seasoning to enhance the flavor. The cook adjusts the seasoning well enough before adding the cooked noodles. The spicy flavor is harmonious, not irritating added with smooth and firm noodles. While enjoying the noodles, you can sip some fragrant and flavored soup to savor the essence of Chongqing street noodles.

Ingredients

Noodles

• 220g Yang Chuen wheat noodles

Soup Base & Condiments

• 1 tbsp green Sichuan peppercorns

• 40 gm ginger, peeled and coarsely chopped

• 1 garlic clove, peeled and coarsely chopped

• 1-1½ liters (4-6 cups) chicken stock (If do not have chicken stock, could have the noodle soup instead)

• 60 gm roasted peanuts, crushed

• 100 ml sesame oil

• 50 ml soy sauce

• 150 gm (⅓ cup) Sichuan preserved vegetable (zhacai 榨菜), thinly sliced

• 3 tbsp (¼ cup) salted vegetable (yacai 芽菜, I can’t find it so I bought salted marinated olive shred instead)

• 1 spring onion, thinly sliced crossways

• 2 spoons of home-made Sichuan chili sauce ; I have 2 spoons of Laoganma (老干妈油辣椒) spicy sauce instead. [see notes below for how to make the home-made Sichuan chili oil sauce]
  

Cooking Instructions

Condiments & Soup Base

1. Blend ginger and garlic in a blender with 50ml water and a pinch of salt to a thin purée.

2. Mix peanuts, sesame oil, soy sauce, Sichuan preserved vegetable, salted vegetable, 2-3 tbsp chili oil with crushed chilies (Laoganma chili sauce instead), crushed Sichuan pepper and 1-2 tbsp ginger-garlic purée into warm serving bowls.

Noodles

1. Cook noodles in boiling water for 4-5 minutes and add some vegetables in the last two minutes.

2. Finally, Add hot noodles and veggies in hot stock and top with chopped spring onion.

Notes

• For chili oil, snip off chili stems and cut chilies into thirds with kitchen scissors, discarding any exposed seeds (or they'll burn).

• Heat a wok over low heat, add chilies and stir-fry until fragrant and toasty (4-7 minutes). Add 1 tsp oil and stir-fry until chilies turn glossy and a shade darker (1½-2 minutes). Transfer to a mortar and pestle, cool for 5 minutes

• Heat remaining oil in a saucepan until it begins to smoke (10-12 minutes). Turn off heat and cool for 5 minutes, then carefully pour oil over chilli flakes and stir (be careful, hot oil may spit). Set aside to cool and infuse for 2-3 hours.