Chongqing Noodles
(Xiǎo Miàn)
MAIN DISH
Contributed by Shasha Li
Instructor
Servings: 1 bowl
The Chinese name for Chongqing noodles is Xiǎo Miàn, literally meaning “small noodles,” the signature street food of the city which pushes spicy
& numbing sensation to its extreme.
Ingredients
Egg topping:
1 tbsp olive oil
1 large egg
Noodles & vegetable:
200 g (7 oz) dried wheat-flour noodles
1 handful leafy green, e.g., water spinach, lettuce, etc.
Broth:
300 ml chicken/beef/vegetable stock*
2 tbsp light soy sauce
1 tbsp Chinese chili oil
1/2 tsp ground Sichuan pepper
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp sesame oil
1 pinch sugar
*1 ¼ cups Kirkland Signature Organic Chicken Stock works perfectly!
Garnish:
1 tbsp finely chopped scallion
Method
1. Cook the sunny-side-up egg topping.
i. Heat the oil in a medium nonstick skillet over low heat until
slightly shimmering, ~3 minutes.
ii. Crack an egg into a small ramekin and slowly add it to the
skillet; cook uninterrupted, until the white is completely set
but the yolk is still runny, 2 to 2 1/2 minutes.
iii. Slide the egg out of the skillet onto a plate. Season with fine
salt and pepper.
2. Boil the noodles & vegetable.
i. Bring 4-6 quarts of water to a boil. Add noodles to boiling
water, boiling for 10 minutes, stirring occasionally. For more
tender noodles, boil additional minutes.
ii. Add the vegetable for a quick blanch then drain well with the
noodles.
3. Prepare the broth.
i. While waiting for the noodles, heat up the chicken stock.
ii. Mix all the other ingredients for the soup then pour an equal
portion into the serving bowl.
4. Assemble the dish.
i. Place the noodles and the vegetable in a bowl.
ii. Add the stock. Top with the sunny-side-up egg.
iii. Sprinkle scallion.
Noodles, Chinese Chill oil and Sichuan pepper are available in
Chinese/Asian shops. Spaghetti or angel hair work fine too!
Can also sprinkle 1 tbsp roasted, crushed peanuts/cashews for
the garnish.
You can use either minced pork or minced beef to cook tasty
meat topping but the sunny-side-up egg is my favorite.
Every time when I’m home very late, a
fiercely spicy Xiǎo Miàn makes my day.
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