Chongqing Street Noodles
ChongQing spicy noodles is a very popular staple dish in Chong Qing.
Servings 1 people
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.