As the name suggests, Chongqing noodle soup originated in Chong Qing, China. It is a popular street food in Chongqing, which is known for its spicy food. This dish is prepared using a variety of spices, seasonings and sauces. Various garnishes and condiments are also used to finish up. You will appreciate the spicy hot flavor and savory taste.
Chongqing style spicy noodle dish can be made with soup or without soup. This recipe is the soup type. It is common to also use meats besides vegetables in this dish.
Ingredients and notes
You’ll need:
- 1 serving thin dry noodles (~60g), I used dry egg noodles
- handful leafy vegetables
- 1 tsp minced garlic (1 big garlic cloves or 2 small garlic cloves)
- 1 green onion, white part and green part separated, finely chopped
- 1 tsp minced ginger
- 1 tbsp crushed peanuts
- 1 tbsp soy sauce
- pinch of salt if necessary
- 1/4 tsp teaspoon chicken broth mix
- 2 tsp lard
- 1 tsp sesame oil
- 1/4 tsp black vinegar
- 2 tsp Chinese chili oil, adjust to taste
- 1/8 teaspoon ground Sichuan peppercorn (optional)
- 1 tbsp finely chopped coriander (optional)
Notes and Variations
- Vegetable: I used Chinese napa cabbage. You can substitute with spinach, or Bok Choy, or Yu Choy.
- Nuts: I prefer peanuts as garnish. If you don't have peanuts at hands, use cashew, almonds or other nuts of your choice.
- Lard substitute: Lard is the key ingredient for this recipe in my opinion. However, if you can't find it or prefer not to use it, you can use unsalted butter, shortening, coconut oil, vegetable oil, or olive oil as lard substitutes as suggested by this post.
Step-by-step instructions
Place roasted peanuts in a Ziploc bag, seal and crush the peanuts with a rolling pin.
Take a bowl, add a pinch of salt, vinegar, soy sauce, chicken broth mix, finely chopped green onion (white part), minced garlic, minced ginger, chili oil, ground Sichuan peppercorn, sesame oil and lard.
Bring a pot of water to a boil, cook egg noodles following the instructions on the package. 1-2 minutes before the noodles are done, add napa cabbages to blanch. Add a few spoons of noodle cooking water into the bowl to mix with the seasonings. And then transfer the noodles and blanched vegetables to the bowl.
Add crushed peanuts, finely chopped green onion (green part) and coriander to the noodles, mix well before serving.
Serve and enjoy!
Related
Chongqing Street Noodles
Ingredients
- 1 serving thin dry noodles (~60g), I used dry egg noodles
- A handful leafy vegetable: spinach, or Bok Choy, or Yu Choy, I used Chinese napa cabbage
- 1 teaspoon minced garlic (1 big garlic cloves or 2 small garlic cloves)
- 1 green onion, white part and green part separated, finely chopped
- 1 teaspoon minced ginger
- 1 tablespoon crushed peanuts
- 1 tablespoon soy sauce
- A pinch of salt if necessary
- ¼ teaspoon teaspoon chicken broth mix
- 2 teaspoon lard
- 1 teaspoon sesame oil
- ¼ teaspoon 1/4 tsp black vinegar
- 2 teaspoon Chinese chili oil, adjust to taste
- ⅛ teaspoon ground Sichuan peppercorn (optional)
- 1 tablespoon finely chopped coriander (optional)
Instructions
Preparation:
- Place roasted peanuts in a Ziploc bag, seal and crush the peanuts with a rolling pin
Instruction:
- Take a bowl, add a pinch of salt, vinegar, soy sauce, chicken broth mix, finely chopped green onion (white part), minced garlic, minced ginger, chili oil, ground Sichuan peppercorn, sesame oil and lard.
- Bring a pot of water to a boil, cook egg noodles following the instructions on the package. 1-2 minutes before the noodles are done, add napa cabbages to blanch. Add a few spoons of noodle cooking soup into the bowl to mix with the seasonings. And then transfer the noodles and blanched vegetables to the bowl.
- Add crushed peanuts, finely chopped green onion (green part) and coriander to the noodles, mix well before serving.
- Serve and enjoy!
Notes
- Noodles taste better when garnished with coriander. But skip it if you don't like the taste of it.
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