Chongqing Noodle Bowl
Introduction to Chongqing Noodle Bowl
Chongqing Noodle Bowl, also known as Xiao Mian, is a classic dish originating from the southwestern city of Chongqing, China. Known for its numbing spice, this dish is a staple of Sichuan cuisine, capturing the essence of the region's bold flavors. Over the years, it has gained great popularity beyond its place of origin, adored for its fiery and aromatic ingredients.
History of Chongqing Noodle Bowl
The roots of the Chongqing Noodle Bowl can be traced back to the early 20th century, where it was served in small roadside stalls. These noodles were once considered a humble street food but have since become a culinary symbol of Chongqing. The dishes are traditionally served with distinctive spicy broth made from local chilies and Sichuan peppercorns, giving it the signature mouth-tingling sensation.
Ingredients
The essence of a great Chongqing Noodle Bowl lies in its ingredients:
- Noodles - Preferably thick and chewy wheat noodles.
- Ground pork - Adds a rich meaty flavor.
- Broth - A rich chicken or beef broth serves as the base.
- Sichuan peppercorns - Essential for the numbing spice.
- Chili oil - Provides the heat and vibrant color.
- Garlic - Finely minced or crushed.
- Dark soy sauce - Adds depth and color to the broth.
- Ginger - Fresh ginger for a zesty kick.
- Green onions - Garnish and flavor.
- Peanuts - Roasted and crushed for topping.
- Vegetables - Preferably bok choy or spinach.
- Vinegar - Adds acidity to balance the flavors.
- Sugar - Just a pinch to enhance the chili.
Preparation
Making the Chili Oil
To create authentic chili oil, heat 200 ml of vegetable oil until hot but not smoking. Pour the hot oil over a mix of 2 tablespoons of red chili flakes, 1 tablespoon of minced garlic, and 1 tablespoon of minced ginger. Allow the mixture to steep and cool, transferring it to an airtight jar for storage.
Preparing the Broth
In a large pot, simmer 4 cups of broth with added dark soy sauce, a few crushed Sichuan peppercorns, and a pinch of sugar. Let it simmer on low for 20 minutes to infuse the flavors.
Cooking the Ground Pork
In a pan, add 2 tablespoons of the prepared chili oil, sautéing 200g of ground pork until browned and cooked through. Set aside for assembly.
Assembly
Begin by cooking the noodles according to the package instructions or until al dente. Drain and set aside. In serving bowls, add 1 tablespoon of vinegar, chopped green onions, and a few teaspoons of the prepared chili oil. Distribute the cooked pork evenly among the bowls.
Pour the hot infused broth over each bowl to cover the noodles. Top with fresh vegetables and a sprinkle of peanuts.
Cooking and Enjoying
Cooking Time
The total cooking time will be around 45 minutes, including preparation of the broth and chili oil, and assembly.
Serving Suggestions
Traditionally served in individual bowls, Chongqing Noodle Bowl is best enjoyed with chopsticks and a deep spoon to fully savor the broth and toppings. Consider pairing this spicy delight with a cooling side such as marinated cucumbers or a refreshing cold tea to balance the intense flavors.
With every bite, experience the rich culture and traditional flavors that this dish brings to the table. Whether enjoyed as a hearty lunch or fulfilling dinner, the Chongqing Noodle Bowl is a journey into the heart of Sichuan cuisine.