Experience the vibrant and bold flavors of Sichuan cuisine with this fiery Chongqing noodle soup. This dish is a symphony of spicy, savory, and aromatic elements that come together to create a deeply satisfying bowl of noodles.
Ingredients
- 200g fresh or dried Chinese wheat noodles
- 200g minced pork or beef
- 4 cups chicken or vegetable broth
- 2 tablespoons Sichuan peppercorns
- 4 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon doubanjiang (fermented broad bean paste)
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 green onions, chopped
- 1 small bunch of bok choy or spinach
- Fresh cilantro, chopped (for garnish)
- Salt to taste
- Optional: crushed peanuts and sesame seeds for garnish
Steps
1. Prepare the Noodles: Begin by cooking the Chinese wheat noodles according to the package instructions. Once cooked, drain and set aside. If using fresh noodles, blanch them briefly in boiling water until just tender, then drain.
2. Make the Aromatic Base: In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind them. In the same skillet, heat the chili oil over medium heat. Add the minced garlic and ginger, and sauté until aromatic, about 1-2 minutes. Add the doubanjiang and continue to cook, stirring constantly, for another 2 minutes.
3. Cook the Meat: Add the minced pork or beef to the skillet with the aromatic base. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Season with soy sauce and a pinch of salt.
4. Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Reduce to a simmer, then add the cooked meat mixture, ground Sichuan peppercorns, and black vinegar. Stir well to combine and let simmer for 10 minutes to allow the flavors to meld.
5. Assemble the Soup: Add the bok choy or spinach to the simmering broth and cook until just wilted, about 2-3 minutes. Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an ample amount of meat and vegetables.
6. Garnish and Serve: Top each bowl with chopped green onions, fresh cilantro, and optional crushed peanuts and sesame seeds for added texture and flavor. Serve immediately and enjoy the spicy, aromatic delight of Sichuan Chongqing noodle soup.
Tips For Variation
- Adjust the Spice Level: Customize the heat by varying the amount of chili oil and Sichuan peppercorns to suit your taste.
- Vegetarian Option: Replace the minced meat with tofu or mushrooms for a vegetarian version of this dish.
- Noodle Variety: Try using different types of noodles like rice noodles or glass noodles for a unique twist.
- Additional Veggies: Enhance the nutritional value by adding vegetables like bell peppers, carrots, or bean sprouts.
- Herbal Twist: Add a handful of fresh Thai basil or mint leaves for an extra layer of aromatic flavor.
Macros (per serving)
- Calories: 450 kcal
- Protein: 25g
- Carbohydrates: 55g
- Fat: 15g
- Fiber: 5g
Frequently Asked Questions
- Can I use store-bought chili oil?
- Yes, you can use store-bought chili oil, but making your own allows you to control the spice level and freshness.
- How can I make this dish gluten-free?
- To make this dish gluten-free, use gluten-free soy sauce and rice noodles instead of wheat noodles.
- What is doubanjiang and where can I find it?
- Doubanjiang is a fermented broad bean paste that is a staple in Sichuan cuisine. It can be found in Asian grocery stores or online.
- How long can I store the leftovers?
- Leftover noodle soup can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Fiery Sichuan Chongqing Noodle Soup: A Burst of Bold Flavors
Ingredients
- 200 g fresh or dried Chinese wheat noodles
- 200 g minced pork or beef
- 4 cups chicken or vegetable broth
- 2 tablespoons Sichuan peppercorns
- 4 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon doubanjiang fermented broad bean paste
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- 2 green onions chopped
- 1 small bunch of bok choy or spinach
- Fresh cilantro chopped (for garnish)
- Salt to taste
- Optional: crushed peanuts and sesame seeds for garnish
Instructions
- Prepare the Noodles: Begin by cooking the Chinese wheat noodles according to the package instructions. Once cooked, drain and set aside. If using fresh noodles, blanch them briefly in boiling water until just tender, then drain.
- Make the Aromatic Base: In a dry skillet over medium heat, toast the Sichuan peppercorns until fragrant, about 2 minutes. Transfer to a mortar and pestle, and coarsely grind them. In the same skillet, heat the chili oil over medium heat. Add the minced garlic and ginger, and sauté until aromatic, about 1-2 minutes. Add the doubanjiang and continue to cook, stirring constantly, for another 2 minutes.
- Cook the Meat: Add the minced pork or beef to the skillet with the aromatic base. Cook, breaking up the meat with a spoon, until browned and cooked through, about 5-7 minutes. Season with soy sauce and a pinch of salt.
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Reduce to a simmer, then add the cooked meat mixture, ground Sichuan peppercorns, and black vinegar. Stir well to combine and let simmer for 10 minutes to allow the flavors to meld.
- Assemble the Soup: Add the bok choy or spinach to the simmering broth and cook until just wilted, about 2-3 minutes. Divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an ample amount of meat and vegetables.
- Garnish and Serve: Top each bowl with chopped green onions, fresh cilantro, and optional crushed peanuts and sesame seeds for added texture and flavor. Serve immediately and enjoy the spicy, aromatic delight of Sichuan Chongqing noodle soup.