Chóngqìng Xiǎo Miàn (Chongqing Noodles)
Updated: May 20
If you have not tried this noodles dish, I would highly recommend it. This iconic dish find its origin in Chongqing, a city located in the Southwest of China. It is well loved by the locals, affordable and commonly eaten as breakfast.
There are two ways to serve this dish i.e. with or without soup. I chose the former topping the noodles with daikon radish, peanuts, spicy ‘zhà cài’ and dumplings. While this dish is commonly eaten with braised meats or meat sauce, this version is purely plantbased and it is equally scrumptious.
CHÓNGQÌNG XIÀO MIÀN
Makes: ~1 servings
MUSHROOM ROOT VEGETABLE BROTH
7 – 8 cups water
560 gm Korean radish (peeled and roughly chopped)
6 large dried shitake mushrooms (rehydrated)
3 large organic carrot (scrubbed, washed and roughly chopped)
1 large onion (peeled and roughly chopped)
2 – 2½ cups cherry tomatoes
6” dashi kombu / kelp
2 tsp. mushroom seasoning
2 tsp. Sichuan peppercorn
salt to taste
black pepper to taste
In a large pot/saucepan, add all broth ingredients except seasoning, Sichuan peppercorn, salt and black pepper.
Bring to a boil. Once the contents are boiling, turn the heat to low and let it simmer for ~ 2 – 3 hours until all the ingredients are cooked through.
After ~2 – 3 hours, add the mushroom seasoning, salt and pepper to taste. Stir to combine.
Taste the broth. Add more seasoning if desired.
Turn off the heat and let the broth cool.
Once the broth has cooled, strain to remove all the solid ingredients.
Strain with finely woven cotton cloth to obtain a clear broth.
Set the broth aside. Use the solids as compost.
*The broth makes 4 servings. Use excess broth for more noodles or other dishes.
150 gm / 5.3 oz. wheat noodles (cooked according to the instructions on the package)
¼ cup chili flakes
2 tbsp. chili powder
2 tbsp. toasted sesame seeds
½ tsp. salt
1½ cup grapeseed oil
1 tsp. Sichuan peppercorns
1 tsp. fennel seeds
1 tsp. coriander seeds
1 star anise
1 cinnamon stick
1 bay leaf
1 black cardamom
½” ginger (sliced)
3 garlic cloves (sliced)
2 scallion stalks (halved respectively)
In a large heat proof bowl, place the first four ingredients. Whisk to combine and set aside.
In a medium pot on low heat, add the oil, remaining spices, ginger, garlic and scallion. Sauté until fragrant and until the scallion turns deep golden brown.
Remove from heat immediately.
Pour hot oil into the chili ingredients (prepared in step 1) through a sieve. Discard solids caught in the sieve.
Stir all the chili oil ingredients in the bowl to combine.
Let the chili oil rest overnight for the flavor to develop before using.
**2 tbsp. chili oil (see instructions or Notes)
1 tbsp. soy sauce/tamari
½ tsp. sesame oil
**½ – 1 tsp. Chinese black vinegar (see Notes)
½ tsp. freshly ground Sichuan peppercorn
¼ tsp. salt or to taste
¼ tsp. grated ginger
2 garlic cloves (grated)
scallion (roughly sliced)
cilantro (roughly chopped)
roasted peanuts (roughly chopped)
ASSEMBLING THE NOODLES
In a serving bowl, add the seasoning ingredients.
Add ~2 cups of hot mushroom root vegetable broth to the same bowl. Whisk to combine.
Add the cooked noodles to the broth. Add more broth if needed.
Garnish with scallion, cilantro and roasted peanuts.
Enjoy as is or with additional green vegetables, spicy zhà cài (see Notes), boiled radish and/or dumplings.
You can make your own or use ready-made chili oil. If you are making your own, see instructions above. I recommend the following if you are planning to buy instead:
I used the following Chinese black vinegar. This can be bought in your local Asian grocery store or online:
Prepared spicy zhà cài (preserved mustard) looks like this:
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.