2AM Chongqing Noodles (Chickpea Style)
2AM Chongqing Noodles (Chickpea Style)
Ingredients
For the Noodles
- 1 pound fresh wheat noodles, thin, like ramen or spaghetti
For the Spicy Chickpea Sauce
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons Chongqing chili oil, or more, to taste
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground Sichuan peppercorns, or more, to taste
- 1/2 cup hot water, or more, as needed
- 1/2 teaspoon salt, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, fresh, chopped
- as needed Chongqing chili oil, extra, for serving
Instructions
- 1
Prepare the spicy chickpea sauce: In a food processor, combine the drained and rinsed chickpeas, tahini, minced garlic, grated ginger, Chongqing chili oil, light soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, ground Sichuan peppercorns, and salt. Process until smooth, adding hot water 1 tablespoon at a time until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning, adding more chili oil or Sichuan peppercorns for extra spice if desired.
⏱️ 10 min
- 2
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions, typically 2-4 minutes for fresh noodles, or until al dente. Do not overcook.
⏱️ 5 min•🌡️ 212
- 3
While the noodles are cooking, divide the spicy chickpea sauce evenly among four serving bowls. You can warm the bowls slightly if preferred.
⏱️ 2 min
- 4
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the boiling water into the prepared bowls with the chickpea sauce. Reserve about 1/4 cup of the noodle cooking water.
⏱️ 2 min
- 5
Add 1-2 tablespoons of the reserved noodle cooking water to each bowl to help loosen the sauce and coat the noodles. Toss vigorously with chopsticks or tongs until the noodles are thoroughly coated in the spicy chickpea sauce.
⏱️ 3 min
- 6
Garnish each bowl generously with sliced scallions, chopped roasted peanuts, and fresh cilantro. Drizzle with extra Chongqing chili oil if desired for an additional kick. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
2AM Chongqing Noodles (Chickpea Style)
For the Noodles
- 1 pound fresh wheat noodles, thin, like ramen or spaghetti
For the Spicy Chickpea Sauce
- 15 ounces canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 3 tablespoons Chongqing chili oil, or more, to taste
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground Sichuan peppercorns, or more, to taste
- 1/2 cup hot water, or more, as needed
- 1/2 teaspoon salt, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, fresh, chopped
- as needed Chongqing chili oil, extra, for serving
Instructions
- 1
Prepare the spicy chickpea sauce: In a food processor, combine the drained and rinsed chickpeas, tahini, minced garlic, grated ginger, Chongqing chili oil, light soy sauce, Chinkiang vinegar, sesame oil, granulated sugar, ground Sichuan peppercorns, and salt. Process until smooth, adding hot water 1 tablespoon at a time until the sauce reaches a creamy, pourable consistency. Taste and adjust seasoning, adding more chili oil or Sichuan peppercorns for extra spice if desired.
⏱️ 10 min - 2
Bring a large pot of water to a rolling boil. Add the fresh wheat noodles and cook according to package directions, typically 2-4 minutes for fresh noodles, or until al dente. Do not overcook.
⏱️ 5 min•🌡️ 212 - 3
While the noodles are cooking, divide the spicy chickpea sauce evenly among four serving bowls. You can warm the bowls slightly if preferred.
⏱️ 2 min - 4
Once the noodles are cooked, use tongs or a spider strainer to transfer them directly from the boiling water into the prepared bowls with the chickpea sauce. Reserve about 1/4 cup of the noodle cooking water.
⏱️ 2 min - 5
Add 1-2 tablespoons of the reserved noodle cooking water to each bowl to help loosen the sauce and coat the noodles. Toss vigorously with chopsticks or tongs until the noodles are thoroughly coated in the spicy chickpea sauce.
⏱️ 3 min - 6
Garnish each bowl generously with sliced scallions, chopped roasted peanuts, and fresh cilantro. Drizzle with extra Chongqing chili oil if desired for an additional kick. Serve immediately.
⏱️ 3 min