Chongqing Small Noodles

Name: Chongqing Small Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Noodles (raw); 50g Broken Rice Sprouts; 30g Mustard; 30g Peanuts (fried); 200g Water spinach; 10g You Chili; 10g Soy sauce; 1 piece ginger; 3 cloves garlic; 1g pepper powder; 2s Shallots; 8g Rice vinegar; 5g lard; 1 bowl chicken soup

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Every time I go back to my hometown, the first thing I do is to find a small noodle shop to eat a bowl of steaming Chongqing noodles. Every time the students chat, they always bring up the dreamy bowl of Chongqing noodles, Chongqing noodles. It is indeed a must-have snack in this place. It is described in one word: cool! The soul of Chongqing noodles lies in the sauce, and the noodles without meat are so delicious. Today I have chicken soup at home. The small noodles made from chicken soup taste even better. You chili is the essence of Chongqing small noodles. My spicy chili is homemade and very fragrant. The aroma of spicy chili directly determines the quality of the small noodles. You can find the steps for making oily pepper in my blog. Every time I have no appetite, I will make Chongqing noodles. Every time I can’t help but eat...

Chongqing Small Noodles

1. Broken rice sprouts and mustard tuber are finely chopped.

2. Chop ginger and garlic into mince, and chop shallot into mince.

3. The deep-fried peanuts are smashed into pieces, and the spicy oil and pepper powder are prepared. This is an essential ingredient for the spicy flavor of Chongqing noodles. (The oily pepper I made has more ingredients and is a little more complicated. The specific method can be found in my blog. The simple method is to boil the rapeseed oil and a little sesame oil to boil and cool it slightly, then slowly pour it into the chili powder, and add the chili powder to the fry Ripe white sesame seeds, you can use peanut oil without rapeseed oil, the fragrance is a little bit worse.)

4. The water spinach is ready for use.

5. Add a little boiled water to the ginger and minced garlic and boil it for a while. Adding minced ginger and garlic directly to the noodles is a bit more flavorful, so add this ginger-garlic water.

6. Add the right amount of broken rice sprouts, mustard mustard, chili seeds, soy sauce, ginger and garlic water, chopped green onions, a little pepper powder, chicken essence, rice vinegar, lard, and pour into the hot chicken broth. (Add a little lard to taste a bit more fragrant. Don't add it to people with three highs; adding it directly to the noodle soup without chicken soup does not affect the taste, because the spicy and delicious flavor is already very good)