Chóng Qìng Xiǎo Miàn (Chong Qing Small Noodle)
The first time I tried Chongqing Xiao Mian was back in Vancouver, and it completely blew my mind. Growing up in Yunnan province, we have our own variety of spicy noodles, but Chongqing noodles hit the spot that's almost nostalgic, with their spicy numbness and the gooey yellow pea stew that mixes so well with every noodle strand.
Chongqing is a city where the Maps app simply gives up. It's where treacherous roads wrap around massive buildings that somehow sprout from mountains, and trains dive straight through buildings. The city is chaotic, yet it works. If you are afraid of heights, you'll find some of the scariest lookouts in the places you'd least expect.
Here's the truth: I've never been to Chongqing. My impression of the city comes from countless hours of obsessively watching YouTube videos. Chongqing is the birthplace of my favorite food in the world: hotpot, and of the delicious Chongqing Xiao Mian that I'm about to recreate today. One day, I will go there to worship you, my sacred food heaven.
Xiaomian simply means "small" or "little" noodles. I used to wonder why they dismiss these fabulous noodles as "small." It turns out the name reflects how simple, humble, and affordable these everyday staples are.
I enjoy eating this dish back in Vancouver and here in Cupertino. There are excellent restaurants that make it. However, I've also noticed that when I eat out, my stomach tends to act up a bit. As much as I love the flavors, my stomach may disagree. That comes with age. I miss my 20-year-old self with the superb digestive system. BUT I crave my xiaomian! Here we are, let's roll up our sleeves and try to make it at home.
Savory Minced Pork Sauce
Ingredients
- Avocado oil (or any cooking oil you prefer)
- Ground pork (I use about 500g so I have extra versatile meat sauce for the week)
- Finely chopped ginger
- 1 spoonful of Gochujang
- a pinch of dark soy sauce
- or Chunjang as an alternative
- a splash of cooking wine
- a sprinkle of Sichuan pepper powder
- fresh chopped green onion, for garnish
Instructions
- 1.Heat a little avocado oil and toss in the chopped ginger.
- 2.Add the ground pork and break it up as it cooks.
- 3.Stir in a spoonful of gochujang, a pinch of Chunjang, and a splash of cooking wine.
- 4.Sprinkle in some Sichuan pepper powder and give everything a good stir.
- 5.Taste, adjust, tinker.
- 6.Finish with lots of chopped green onion.
Notes
Use any of your favorite protein, can be ground chicken, turkey, or tofu. This is an essential component that I wouldn't skip. Every household has its own way of making meat sauce. Some love using Doubanjiang, others swear by Lao Gan Ma (the spicy sauce goddess).. There's no right or wrong here. Use whatever suites your taste.
Sauce Base + Greens
Ingredients
- a splash of light soy sauce
- or sweet soy sauce (or a pinch of sugar if you don't have it)
- a tiny splash of vinegar
- a drizzle of sesame oil
- a spoonful of peanut butter or sesame paste
- a generous sprinkle of ground Sichuan pepper
- hot chili oil, to taste
- a pinch of white pepper powder
- crushed garlic
- fresh veggies like bok choy or spinach
- chives
- fresh cilantro, for garnish
Instructions
- 1.Wash and prep the veggies, then set them aside.
- 2.Assemble the rest of the sauce ingredients in a large noodle bowl.
Chickpea Stew
Ingredients
- 1 can of chickpeas
- veggie or chicken broth
- salt, to taste
- a sprinkle of garlic powder
- a tiny pinch of cumin
Instructions
- 1.Pressure cook chickpeas with about ½ cup broth, just enough to cover.
- 2.Season after cooking.
- 3.If it turns out too runny (like mine did), mash some chickpeas to thicken into a paste.
Notes
Okay, I had no idea what I was doing here. I didn't have yellow peas, so I used chickpeas as a substitute. It turned out surprisingly well!
Boil That Noodle
Ingredients
- fresh noodles (amount based on number of servings)
- fresh veggies
Instructions
- 1.Bring a pot of water to a boil.
- 2.Add the noodles and loosen them with chopsticks.
- 3.Cook for 1–2 minutes (less if you like them more al dente).
- 4.Toss in the greens at the end (save the cilantro for garnish).
- 5.Add the noodles and veggies in the sauce bowl(s).
Notes
It's important to use fresh noodles, ideally alkaline noodles or I used the Shanghai plain noodles. You can usually find them in the refrigerated section at 99 Ranch Market. They're often thick and lightly dusted with flour, which is usually a good sign of freshness.
Assemble and Eat!
Instructions
- 1.Pile on a generous scoop of meat sauce.
- 2.Add another generous scoop of chickpea sauce.
- 3.Garnish with cilantro.
- 4.Mix immediately and eat — any waste of time at this point is crime.
Notes
Seriously, don't waste time at this point. Ditch the pretentious Bon Appétit rituals. The soul of this dish is to assemble and eat fast, or the noodles would cool down and stick together like a giant blob of misery. It’s important to respect the food and the cook’s effort by not burying the essence of the dish under too much formality!
Summary
Honest Verdict
“I love my homemade interpretation of Chongqing xiaomian. It may not be fully authentic, but it's wildly flavorful and cures my longing for this dish. Even better, my tummy feels happy and nourished because I have full control over the ingredients.”
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