Chongqing Noodles

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon cooking oil

3 ½ oz ground pork (or beef)

1 teaspoon minced ginger

1 tablespoon minced Ya Cai (or Zha Cai (see note 1)

1 pinch dried chilli flakes

1 teaspoon Shaoxing rice wine

2 teaspoon sweet bean sauce (aka Tian Mian Jiang (see note 2)

7 oz dried noodles (see note 3)

1 handful leafy green (eg. bok choy, water spinach, choy sum, etc.)

1¼ cup chicken/beef/vegetable stock (see note 4)

3 ½ oz canned chickpeas, drained (see note 5)

2 tablespoon light soy sauce

2 teaspoon black rice vinegar

2 tablespoon Chinese chilli oil (or to taste)

½ teaspoon ground Sichuan pepper (or to taste)

1 teaspoon minced garlic

1 teaspoon minced ginger

½ teaspoon sesame oil

1 pinch sugar

1 tablespoon roasted peanuts/cashews (crushed)

1 tablespoon finely chopped scallion

Directions

Cook the meat topping

Heat up oil in the wok over high heat. Stir in minced meat and ginger.

Loosen the meat with a spatula. When it turns pale, add Ya Cai/Zha Cai (see note 1), dried chilli flakes & Shaoxing rice wine.

Add sweet bean sauce once the meat becomes dry. Fry for 30 seconds or so to evenly coat the meat. Dish out and leave aside for later use.

Boil the noodles & vegetable

Bring a pot of water to a full boil. Cook the noodles following the instructions on the package.

Add the vegetable for a quick blanch then drain everything.

Prepare the broth

While waiting for the noodles, heat up the chicken stock with chickpeas.

Mix all the other ingredients for the soup then pour an equal portion into the serving bowls.

Assemble the dish

Place the noodles and the vegetable in each bowl.

Add the stock. Top with chickpeas and the cooked minced meat.

Sprinkle roasted peanuts & scallion.

Nutrition

• Serving Size: 1 bowl
• Calories: 490 kcal