Chinese cuisine

Medium

Chongqing Spicy Noodles

Called “small noodles” (小麵) in Chinese, this Spicy Noodles is loaded with mouth-tingling spicy and aromatic flavor. It is a local specialty of Chongqing, a city near Szechuan province, China. Master this spicy noodles recipe with the instructions of chef John.

Chef John Zhang

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Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 2 hr 5 min

TOTAL TIME: 3 hr 5 min

4 SERVING

Ingredients:

1 oz. Dried hot chili pepper [Chili oil]
1 tsp. Cooking oil [Chili oil]
2 tbsp. Peppercorn powder [Chili oil]
1 tbsp. White sesame [Chili oil]
0.5 cup Hot cooking oil [Chili oil]
2 stalks Green onion, chopped
8 pieces Gingers, sliced
1 count Chicken
2.5 lb. Pork belly
8 oz. Ground beef
1.5 tbsp. Chef Made Peppercorn Oil(See "Chef John's Signature Oils" Video)
2 tbsp. Shaoxing wine
1 tbsp. Garlic, minced(Seasoning)
1 tbsp. Ginger, minced(Seasoning)
2 tbsp. Minced green onion
1 tbsp. Pixian Bean Paste
1 tbsp. Bean paste
1 tsp. Sweet Black Rice Vinegar
1.5 tbsp. Chef Made Chili Oil(See "Chef John's Signature Oils" Video)
8 oz. Noodles
0.5 tbsp. Soy sauce (Sauce)
1 tbsp. Peanut butter (Sauce)
0.5 tbsp. Minced peanuts (Sauce)
1 tsp. Chef Made Chili Oil (Sauce)
0.5 tbsp. Pickled mustard root, finely chopped (Sauce)
1 tsp. Chef Made Peppercorn Oil (Sauce)
1 tsp. Sweet Black Rice Vinegar (Sauce)
1 tbsp. Minced green onion (Sauce)
3 tbsp. Minced garlic(0.5 tsp)+minced ginger(0.5 tsp)+water(2 tbsp) (Sauce)
1 tsp. Sichuan peppercorn powder (Sauce)
1 tsp. White sesame (Sauce)
1 tsp. Sesame oil (Sauce)
1 tsp. Lard (Sauce)
1 stalk Pea sprout

Directions:

Step 1

Cut dried chilis into ½-inch pieces. In a heated skillet over medium heat, stir fry until fragrant.

Step 2

Transfer to a grinding bowl and grind the chili into powder.

Step 3

Then in a bowl, combine chili powder, ground Sichuan peppercorn, and sesame. Blend well. Heat up a cup of cooking oil, and pour the hot oil on top. Set aside.

Step 4

In a large cooking pot, put in a whole chicken, and pork belly, green onion, sliced gingers, and enough water to submerge chicken and pork belly. Bring to a boil, cover the pot with a lid, and simmer for 2 hours. The stock will be added later at step 8.

Step 5

In a small bowl, combine minced garlic, minced ginger, and a tablespoon of water. Mix well and set aside.

Step 6

In a wok over high heat, brown ground beef. Then, stir in peppercorn oil, cooking wine, minced ginger, minced garlic, chopped green onion, Pixian spicy bean paste, bean paste, black vinegar, and chili oil. Stir-fry to mix completely.

Step 7

In a cooking pot, bring 3 to 4 cups of water to a boil. Add noodles and cook for 5 minutes until it is soft. Then, try tasting a piece of it. Drain water.

Step 8

In a serving bowl, add peanut butter, soy sauce, crushed peanut, chili oil, finely chopped pickled mustard roots, chopped green onion, peppercorn oil, peppercorn powder, sesame oil, lard, white sesame, black vinegar, ginger, and green onion. Then, add the stock and mix well.

Step 9

Add cooked noodles, stir to mix well, and add prepared ground beef in step 6.

Step 10

Top a few sprouts and serve. Enjoy!