Chongqing Noodles (Xiao Mian, 重庆小面)

Method10 steps · about 30 min

1. 1

   Step 1: Before heating the wok, have both separate teaspoons of ginger (1 tsp) and the broth garlic minced, the Ya Cai chopped, bok choy washed, chickpeas drained and garnishes ready. Heat the tablespoon of cooking oil (1 tbsp) in the wok over high heat, then add the ground pork (3.5 oz) and its teaspoon of minced ginger.

   Uses 1 tbsp cooking oil for the meat topping · 3.5 oz ground pork · 1 tsp minced ginger for the meat topping

2. 2

   Step 2: Break up the pork mixture from step 1 with a spatula. When the meat turns pale, stir in the tablespoon Ya Cai (1 tbsp), pinch of dried chili flakes and teaspoon Shaoxing rice wine (1 tsp). Continue frying until the excess liquid has evaporated.

   Uses pork and ginger in the wok · 1 tbsp minced Ya Cai (preserved mustard greens) · 1 pinch dried chili flakes · 1 tsp Shaoxing rice wine

3. 3

   Step 3: Add the 2 teaspoons sweet bean sauce to the pork mixture from step 2. Fry for about 30 seconds to coat evenly; check that the pork is fully cooked to 71°C (160°F), continuing if needed. Transfer the cooked meat topping to a clean bowl for serving.

   Check coated pork topping · 1 minUses dry pork and preserved-greens mixture · 2 tsp sweet bean sauce (Tian Mian Jiang)

   
4. 4

   Step 4: Bring a pot of the noodle cooking water to a full boil. Add the 7 oz dried noodles and cook according to their package, avoiding overcooking. While they cook, you can heat the stock and chickpeas as described in step 6.

   Uses Water, enough to boil the noodles and blanch the greens · 7 oz plain dried wheat noodles without egg

5. 5

   Step 5: Near the end of the noodle cooking, add the handful of bok choy to the noodle pot from step 4. Blanch until the greens are tender enough to eat, then drain the noodles and greens well and discard the cooking water.

   Uses cooking noodle pot · 1 handful bok choy

6. 6

   Step 6: In a separate saucepan, heat the 1¼ cups ready chicken stock with the 3.5 oz drained canned chickpeas until both are hot. Keep this stock and chickpea mixture ready for assembly; the canned chickpeas are already cooked.

   Uses 1¼ cups ready chicken stock · 3.5 oz canned chickpeas, drained

   
7. 7

   Step 7: Mix the light soy sauce (2 tbsp), black rice vinegar (2 tsp), ready chili oil, Sichuan pepper (½ tsp), broth garlic (1 tsp), separate teaspoon of broth ginger (1 tsp), sesame oil (½ tsp) and pinch of sugar. Divide this seasoning mixture equally between two serving bowls.

   Uses 2 tbsp light soy sauce · 2 tsp black rice vinegar · 2 tbsp ready Chinese chili oil · ½ tsp ground Sichuan pepper · 1 tsp minced garlic for the broth seasoning · ½ tsp sesame oil · 1 pinch sugar · 1 tsp minced ginger for the broth seasoning

   
8. 8

   Step 8: Divide all the drained noodles and bok choy from step 5 between the two seasoned bowls from step 7.

   Uses All drained noodles and bok choy · two seasoned serving bowls

9. 9

   Step 9: Divide all the hot stock and chickpeas from step 6 between the noodle bowls from step 8, then divide the cooked pork topping from step 3 over them. Taste the broth and add the optional salt only if needed.

   Uses two noodle and greens bowls · hot stock and chickpea mixture · Cooked pork topping lifted from the wok · Salt, to taste, only if the broth needs it

10. 10

    Step 10: Sprinkle the crushed roasted peanuts (1 tbsp) and chopped scallion over the two completed bowls from step 9. Serve immediately while hot.

    Uses two completed noodle bowls · 1 tbsp roasted peanuts, crushed · 1 tbsp finely chopped scallion