Chinese
Chinese - Sichuan and Regional
Chongqing Small Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 200g thin wheat noodles
- • 2 tbsp chili oil
- • 1 tbsp toasted sesame paste
- • 1 tbsp light soy sauce
- • 1 tsp sugar
- • 1 tsp Sichuan peppercorn powder
- • 2 cloves garlic, minced
- • 1 cup chicken stock, hot
- • 2 spring onions, chopped
Preparation Steps
1
Phase 1
Stir the chili oil, sesame paste, soy sauce, sugar, peppercorn powder, and garlic into the hot stock.
2
Phase 2
Cook the noodles until just tender and drain.
3
Phase 3
Ladle the broth over the noodles in a bowl.
4
Phase 4
Top with the chopped spring onions and serve steaming.