Photograph of the finished Chongqing xiaomian

China · Mì nhỏ Trùng Khánh nước sốt cay

Chongqing xiaomian

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 16
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.4 oz
  • Photograph of Pickled mustard greens Pickled mustard greens 5.6 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Chicken broth Chicken broth 2 ½ cups
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Roast dried chilies and Sichuan peppercorns, then coarsely grind them and pour 200-degree oil over them to make red chili oil.
  2. 2 Mix the sauce in a bowl: soy sauce, chili oil, minced garlic, ground Sichuan peppercorns, chopped pickled mustard greens, and crushed roasted peanuts.
  3. 3 Pour the hot chicken broth into the sauce bowl — this is a noodle dish where the sauce is mixed in the bowl rather than cooked together, so each bowl has its own balanced flavor.
  4. 4 Boil the fresh noodles for 2 minutes, then drain and place them directly into a bowl with a little of the boiling water.
  5. 5 Blanch the vegetables in the noodle broth for 30 seconds, arrange them on top, then sprinkle with chopped scallions and mix from the bottom up.

With an appliance

  • Microwave 33 min

    Instead of heating the oil in step 1: heat the oil in a heat-resistant jug at 900 W for 2 minutes to about 200 degrees, then immediately pour it over the crushed chili peppers and Sichuan peppercorns; the steps for preparing the sauce in a bowl and boiling the noodles remain the same.

Start cooking