Chongqing Noodles Recipe

I absolutely love this recipe because it takes me on a spicy and savory journey through the heart of Sichuan cuisine with its delightful combination of bold flavors and comforting noodles. The blend of Doubanjiang, chili oil, and ground Sichuan peppercorns creates an irresistible umami medley that’s impossible to resist, making this dish a perfect go-to for a cozy night in or impressing friends with some next-level homemade noodles.

Chongqing noodles offer a delicious culinary experience. I adore how the broth balances richness and spice; bolstered by the earthy, fragrant notes of soy sauce and the tangy kick of Chinese black vinegar, it must be the best Chengdu-style broth in the world.

The fresh wheat noodles are perfectly al dente and expertly tossed with a vigorous amount of ground pork. Of course, no bowl of Chongqing noodles would be complete without the requisite dollop of chili oil, which adds a lip-numbing quality that only Sichuan peppercorns can provide.

And the finishing touches of fresh cilantro and blanched bean sprouts make the dish as visually appealing as it is delicious.

Ingredients

Wheat Noodles: High in carbs; supplies energy and has a chewy texture.

Ground pork: Provides protein and fat, giving a savory richness.

Soy sauce contributes umami and saltiness, improving the flavor in general.

Black vinegar from China provides a sharp, intricate sourness.

Sichuan peppercorn: Renowned for its numbing heat, it adds a uniquely spicy flavor.

Chili oil: Heats and infuses the dish with a touch of smokiness.

Fermented broad bean paste, called doubanjiang, lends its spicy, umami taste and savory character to many iconic dishes.

Garlic: Conveys aromatic, pungent tones and enhances the flavor.

Ginger: Provides warmth and a slight sweetness.

Scallions have a fresh, onion-like flavor that is mildly zesty.

Ingredient Quantities

• 400g fresh wheat noodles
• 100g ground pork
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Chinese black vinegar
• 2 teaspoons Sichuan peppercorns, ground
• 1 tablespoon chili oil
• 1 tablespoon fermented broad bean paste (Doubanjiang)
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 2 stalks scallions, chopped
• 1 cup chicken broth or water
• Salt, to taste
• Sugar, to taste
• Fresh cilantro, chopped (for garnish)
• Bean sprouts, blanched (optional, for garnish)

Instructions

1. Prepare the fresh wheat noodles as per the given instructions, then drain and set aside.

2. In a wok or large frying pan, medium-high heat the vegetable oil.

3. The ground pork is added to the pan, being careful to keep the pork from clumping together during the cooking process. Cook until it is well browned and completely cooked through, with no trace of pink remaining.

4. Add the minced garlic and ginger, cooking them until they become fragrant.

5. Incorporate the fermented broad bean paste (Doubanjiang) into the pork mixture, and stir well to combine.

6. Add the soy sauce, dark soy sauce, Chinese black vinegar, and chili oil. Stir to combine the flavors.

7. The ground Sichuan peppercorns are added and stirred in, followed by either chicken broth or water. The mixture is brought to a simmer.

8. Add salt and sugar to taste; season as you like.

9. To serve, partition the cooked noodles into bowls. Spoon the spiced pork sauce over the noodles.

10. Top with chopped scallions, fresh cilantro, and, if you like, blanched bean sprouts. Serve right away.

Equipment Needed

1. Large pot
2. Strainer or colander
3. Wok or large frying pan
4. Wooden spoon or spatula
5. Knife
6. Chopping board
7. Teaspoon
8. Tablespoon
9. Bowls for serving
10. Measuring cup

FAQ

• What type of noodles should I use for Chongqing Noodles?This dish is best served with fresh, wheat-based noodles. They have a good chew and a flavor that matches the sauce nicely.
• Can I make this dish vegetarian?– Certainly, replace the ground pork with a plant-based protein from a variety of sources or use mushrooms. And by all means, use vegetable broth instead of chicken broth if that suits you better.
• What is Doubanjiang and can I substitute it?If you can’t find Doubanjiang, a spicy, salty paste made from fermented broad beans, you can substitute an unavailable Doubanjiang with sauce made from chili beans or a combination of miso and chili paste.
• How spicy is this dish typically?The intense heat that comes from the Sichuan peppercorns and chili oil makes Chongqing Noodles famous, but you can make them less spicy if you want to—just reduce the quantities of these two ingredients.
• What is the purpose of the Chinese black vinegar?The noodles have a tangy depth from the black vinegar, which balances the spice and savoriness with a touch of acidity.
• Can I skip the Sichuan peppercorns if I don’t have them?– A unique numbing heat is provided by Sichuan peppercorns. You can leave them out, but the dish will be without its signature flavor. White pepper can be used instead, but it will provide a different kind of heat.
• What are some traditional garnishes for Chongqing Noodles?– Fresh cilantro, chopped scallions, and optionally, blanched bean sprouts—served for added texture and freshness—are standard garnishes for this dish.
  

Substitutions and Variations

Ground pork can be replaced with some other meat. Ground chicken or turkey may be used for a leaner option.
Ground Sichuan peppercorns: If unavailable, use a mixture of black pepper and coriander seeds, which will give you a flavor that’s close, though not exactly the same.
Chili oil: If you cannot find chili oil, substitute with a mixture of vegetable oil and red pepper flakes to bring the same heat.
Broad bean paste, fermented (Doubanjiang): If you don’t have it, use miso paste mixed with a touch of chili flakes for a similar umami-and-heat combination.
Black vinegar (Chinkiang): If you cannot find this Chinese vinegar, use balsamic vinegar or a combination of rice vinegar and a bit of soy sauce. They are all good substitutes, but remember that Chinese black vinegar has a unique taste that cannot be replicated exactly.

Pro Tips

1. Toast the Sichuan Peppercorns Before grinding the Sichuan peppercorns, lightly toast them in a dry pan until fragrant. This will enhance their numbing flavor and add depth to the dish.

2. Use Fresh Ingredients Since this recipe relies heavily on aromatic ingredients like garlic, ginger, and scallions, make sure they are fresh. This will ensure a more vibrant and robust flavor in the final dish.

3. Cook Noodles Al Dente Be cautious not to overcook the noodles. Aim for al dente so that they have a pleasant bite and don’t become mushy when topping with the sauce.

4. Adjust the Spice Level If you prefer a less spicy dish, reduce the amount of chili oil and Doubanjiang. Alternatively, if you enjoy more heat, consider adding some whole dried chilies when cooking the pork.

5. Rest for Enhanced Flavor If time permits, let the pork sauce rest for a few minutes before serving. This allows the flavors to meld together, resulting in a richer taste when combined with the noodles.