Photograph of the finished Chongqing small noodles

China · Mì nhỏ Trùng Khánh xốt cay ớt

Chongqing small noodles

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.5 lb
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.5 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.8 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Roasted peanuts Roasted peanuts 4.9 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 7.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 20 cloves

Method

  1. 1 Pour hot oil (190 degrees Celsius) over crushed dried chilies and Sichuan peppercorns to make chili oil; oil that cools down will be lighter in color and less fragrant.
  2. 2 Sauté the minced pork with the pickled mustard greens for 8 minutes until the mixture is dry and crumbly.
  3. 3 Arrange soy sauce, chili oil, minced garlic, and a ladleful of noodle broth at the bottom of the bowl before adding the noodles.
  4. 4 The sauce is placed at the bottom of the bowl, not poured on top; that's how Chongqing-style mini noodles are prepared.
  5. 5 Boil the fresh noodles for 3 minutes, then drain and place in a bowl without rinsing with cold water.
  6. 6 Sprinkle with crushed roasted peanuts, stir-fried meat, and green onions, then mix vigorously as soon as it's served.
Start cooking