Chongqing Noodles

YUM! That is all that needs to be said about Chongqing noodles.

Chongqing noodles are the perfect any time of day! Fast, easy, and so delicious. What more could a person want in a dish. They’re spicy, savory, and so satiating. The fresh cilantro and bok choy, paired with the deeply aromatic chili oil, ginger, garlic, and vinegar. Seriously, just yum!

Lets face it, right now, more than ever before, we’re all home (hopefully) being responsible citizens and lowering the curve – so that means we’re either excited to cook or in pajamas (penguin pajamas if you’re me) at 4:50 pm thinking you need more pizza. In cases like the latter, the last thing you want to do is spend an hour in the kitchen, and for that reason, this dish is perfection! The noodles are chewy, the broth is amazingly complex in it’s flavor profile thanks to the homemade chili oil and the veggies add the perfect texture and pop in flavor. Start to finish this dish takes me about 10-15 minutes simply because of how often I make it.

I love Indian food with all of my heart and could eat it every single day, and for weeks on end I do, but ugh, it really does take forever if you want something wickedly fabulous. For that reason alone that I end up doing a lot of fusion Asian cuisine. Vietnamese, Chinese, and Thai dishes are often super fast to make, amazingly delicious, and akin to the Indian palate. So especially on days like today when I seem to have my lost my fucks to give, this noodle dish comes to the rescue. Hot, hearty, flavorful, and always a crowd pleaser!

Need a few more quick meal ideas? Try these:

Chongqing Noodles

Course: Main, SoupsCuisine: SichuanDifficulty: Easy

Servings

1

servings

Prep time

10

minutes

Cooking time

7

minutes

Total time

17

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp Chinkiang vinegar

• 5 tbsp soy sauce

• 1 scallion, white part and green part separated, minced

• 1 tbsp ginger, minced

• 2 cloves garlic, minced

• 3 tbsp sichuan chili oil (or to taste)

• 2 tbsp sesame oil

• 1 serving fresh Chinese thin noodles (approximately 150g, you can use thin dried stick noodles instead)

• 1-2 bok choy

• 4 mushrooms

• 1 tbsp cilantro, minced

• 1/2 tsp red peppercorn, crushed

• Shrimp (optional)

Directions

• In a medium sized serving bowl, mix together the black vinegar, soy sauce, green onion whites, garlic, ginger, chili oil, and sesame. Taste for seasonings and adjust based on personal preference.
• Boil water in a small pot.
• Cook noodles according to the instructions on the package.
• Once the noodles are cooked, using a pair of tongs remove the noodles from the boiling water and place them into your serving bowl. Leave water on stove.
• Cook mushrooms, bok choy, and shrimp in noodle water.
• Add cooked veggies and shrimp to the noodle bowl.
• Pour in noodle water into noodle bowl to create broth (add as much as you want and throw away the rest).
• Garnish with cilantro and red peppercorn powder.
• Serve immediately.

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