Chongqing Noodles (Chóngqìng Wǎn Zǎ Miàn)
Chongqing Noodles (Chóngqìng Wǎn Zǎ Miàn)
Ingredients
For the Chickpea Sauce
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup water, or more, as needed
- 1/2 teaspoon salt, or to taste
For the Spicy Chili Oil
- 1/4 cup Sichuan chili flakes
- 1 cup neutral oil, such as canola or vegetable oil
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- 1 bay leaf
- 1 cinnamon stick
For the Noodles and Assembly
- 1 1/2 pounds fresh Chinese wheat noodles, or dried equivalent
- 4 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 4 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons preserved Szechuan vegetable, finely diced, for garnish (optional)
Instructions
- 1
Prepare the Chickpea Sauce: Combine drained chickpeas, tahini, minced garlic, lemon juice, 1/4 cup water, and salt in a food processor. Blend until smooth, adding more water 1 tablespoon at a time if needed to reach a creamy, hummus-like consistency. Taste and adjust salt if necessary. Set aside.
⏱️ 10 min
- 2
Make the Spicy Chili Oil: In a small saucepan, combine neutral oil, Sichuan peppercorns, star anise, bay leaf, and cinnamon stick. Heat over medium-low heat until the spices are fragrant and the oil is gently simmering, about 5-7 minutes. Do not let it smoke. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Place Sichuan chili flakes in a heatproof bowl. Once the oil has cooled for a few minutes (it should still be hot but not scorching), carefully strain the hot oil over the chili flakes, discarding the whole spices. Stir well and let cool completely. This can be made ahead and stored.
⏱️ 10 min
- 4
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh Chinese wheat noodles and cook according to package directions until al dente. For fresh noodles, this usually takes 2-4 minutes. Drain well.
⏱️ 5 min
- 5
Prepare the Serving Bowls: While the noodles are cooking, divide the following ingredients evenly among 4 serving bowls: soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, and minced garlic. Add 1-2 tablespoons of the prepared spicy chili oil to each bowl, adjusting to your preferred level of spiciness.
⏱️ 5 min
- 6
Assemble the Noodles: Add a generous spoonful of the chickpea sauce to each bowl. Immediately add the hot, drained noodles to each bowl. Toss everything together vigorously until the noodles are evenly coated with the sauces and chickpea mixture.
⏱️ 5 min
- 7
Garnish and Serve: Garnish each bowl with chopped scallions, chopped roasted peanuts, and finely diced preserved Szechuan vegetable (if using). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chongqing Noodles (Chóngqìng Wǎn Zǎ Miàn)
For the Chickpea Sauce
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 1/4 cup water, or more, as needed
- 1/2 teaspoon salt, or to taste
For the Spicy Chili Oil
- 1/4 cup Sichuan chili flakes
- 1 cup neutral oil, such as canola or vegetable oil
- 1 tablespoon Sichuan peppercorns
- 2 star anise
- 1 bay leaf
- 1 cinnamon stick
For the Noodles and Assembly
- 1 1/2 pounds fresh Chinese wheat noodles, or dried equivalent
- 4 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 4 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 tablespoons preserved Szechuan vegetable, finely diced, for garnish (optional)
Instructions
- 1
Prepare the Chickpea Sauce: Combine drained chickpeas, tahini, minced garlic, lemon juice, 1/4 cup water, and salt in a food processor. Blend until smooth, adding more water 1 tablespoon at a time if needed to reach a creamy, hummus-like consistency. Taste and adjust salt if necessary. Set aside.
⏱️ 10 min - 2
Make the Spicy Chili Oil: In a small saucepan, combine neutral oil, Sichuan peppercorns, star anise, bay leaf, and cinnamon stick. Heat over medium-low heat until the spices are fragrant and the oil is gently simmering, about 5-7 minutes. Do not let it smoke. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Place Sichuan chili flakes in a heatproof bowl. Once the oil has cooled for a few minutes (it should still be hot but not scorching), carefully strain the hot oil over the chili flakes, discarding the whole spices. Stir well and let cool completely. This can be made ahead and stored.
⏱️ 10 min - 4
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the fresh Chinese wheat noodles and cook according to package directions until al dente. For fresh noodles, this usually takes 2-4 minutes. Drain well.
⏱️ 5 min - 5
Prepare the Serving Bowls: While the noodles are cooking, divide the following ingredients evenly among 4 serving bowls: soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, and minced garlic. Add 1-2 tablespoons of the prepared spicy chili oil to each bowl, adjusting to your preferred level of spiciness.
⏱️ 5 min - 6
Assemble the Noodles: Add a generous spoonful of the chickpea sauce to each bowl. Immediately add the hot, drained noodles to each bowl. Toss everything together vigorously until the noodles are evenly coated with the sauces and chickpea mixture.
⏱️ 5 min - 7
Garnish and Serve: Garnish each bowl with chopped scallions, chopped roasted peanuts, and finely diced preserved Szechuan vegetable (if using). Serve immediately.
⏱️ 5 min