CHONG QING SPECIAL NOODLES RECIPES

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CHONGQING NOODLES | CHINA SICHUAN FOOD



Chongqing Noodles | China Sichuan Food image

Provided by Elaine

Categories     Breakfast    staple

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 16

1 serving fresh noodles ( , you can use thin dried noodles instead)
handful Chinese water spinach or Bok Choy
2 garlic cloves ( , peeled and minced)
1 green onion ( , white part and green part separated)
1 teaspoon minced ginger
1 tablespoon smashed peanuts
1 tablespoon minced coriander
1 tablespoon minced Zha Cai ( , optional)
1 tablespoon soy sauce
pinch of salt if necessary
1/4 teaspoon gourmet powder
2 teaspoons lard
1 teaspoon sesame oil
1/4 teaspoon black vinegar
1 to 2 tablespoons Chinese red oil
1/8 teaspoon Sichuan peppercorn powder (to strong the numbing tastes, optional)

Steps:

  • In the serving bowl, add a small pinch of salt, vinegar, soy sauce, gourmet powder, minced green onion whites, minced garlic, minced ginger, chili oil, sesame oil and lard.
  • Cook noodles in boiling water according to the instructions on the package. Pour some noodle cooking soup into the serving bowl to tune the seasonings. And then transfer the noodles to serving bowl. Rinse the greens and transfer to serving bowl too.
  • Garnish peanuts, minced green onions, minced coriander and minced Za cai. Add more chili oil if a stronger taste is wanted!

Nutrition Facts : Calories 673 kcal, CarbohydrateContent 83 g, ProteinContent 16 g, FatContent 31 g, SaturatedFatContent 11 g, SodiumContent 3068 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

CHONGQING NOODLES: A MASTERCLASS | GOURMET TRAVELLER



Chongqing noodles: a masterclass | Gourmet Traveller image

How do you achieve the invigorating and addictive spice of Chongqing noodles? Tony Tan has the lowdown.

Provided by Tony Tan

Categories     

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield Serves 4 - 6

Number Of Ingredients 24

1 tbsp green Sichuan peppercorns
40 gm ginger, peeled and coarsely chopped
1 garlic clove, peeled and coarsely chopped
1-1½ litres (4-6 cups) chicken stock
500 gm fresh thin wheat noodles (see note)
60 gm roasted peanuts, crushed
100 ml sesame oil
50 ml soy sauce
150 gm (? cup) Sichuan preserved vegetable (see note), thinly sliced
3 tbsp (¼ cup) salted vegetable (see note)
1 spring onion, thinly sliced crossways
700 gm stewing beef or beef shin
2 tbsp sunflower oil
2 spring onions (white part only), cut into 2cm pieces
5 thin slices ginger
2 tbsp Sichuan chilli bean paste (doubanjiang)
1 star anise
60 ml (¼ cup) Shaoxing wine
1 tbsp light soy sauce
½ tsp five-spice powder
1 litre (4 cups) chicken stock
1 tbsp rock sugar, or to taste
100 gm small dried red Sichuan chillies
500 ml (2 cups) sunflower oil

Steps:

  • For braised beef, cut beef into 3cm chunks and blanch in a saucepan of boiling water (4-6 minutes). Tip into a colander and rinse well.
  • Heat oil in a saucepan over medium-high heat. Add spring onion and ginger and stir-fry until tender (1-2 minutes). Add chilli bean paste, star anise and Shaoxing wine and stir-fry until fragrant (1-2 minutes). Add beef and remaining ingredients, bring to the boil, reduce heat to low, partially cover with a lid and simmer until tender, adding extra stock or water if sauce reduces too quickly (1¾-2 hours). Keep warm.
  • For chilli oil, snip off chilli stems and cut chillies into thirds with kitchen scissors, discarding any exposed seeds (or they'll burn).
  • Heat a wok over low heat, add chillies and stir-fry until fragrant and toasty (4-7 minutes). Add 1 tsp oil and stir-fry until chillies turn glossy and a shade darker (1½-2 minutes). Transfer to a mortar and pestle, cool for 5 minutes, then pound into coarse flakes and return to wok.
  • Heat remaining oil in a saucepan until it begins to smoke (10-12 minutes). Turn off heat and cool for 5 minutes, then carefully pour oil over chilli flakes and stir (be careful, hot oil may spit). Set aside to cool and infuse for 2-3 hours.
  • Return wok to medium heat, add Sichuan pepper and stir-fry until fragrant (3-5 minutes). Set aside to cool, then crush to a fine powder with a mortar and pestle.
  • Blend ginger and garlic in a blender with 250ml water and a pinch of salt to a thin purée.
  • Bring chicken stock to the boil in a saucepan, then reduce to a gentle simmer. Cook noodles in batches in a wok of boiling water until tender (4-5 minutes).
  • Divide peanuts, sesame oil, soy sauce, Sichuan preserved vegetable, salted vegetable, 2-3 tbsp chilli oil with crushed chillies, crushed Sichuan pepper and 1-2 tbsp ginger-garlic purée into warm serving bowls. Add hot noodles, ladle in hot stock and top with beef and spring onion.

Nutrition Facts : ServingSize Serves 4 - 6

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