Chongqing "small" noodles (Chongqing xiaomian) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 349) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on November 11, 2020

    This one is more of a general idea than a specific recipe; between the optional ingredients and ranges, variant recipes, and suggestions in the text, you could probably put together a few dozen noticeably different bowls of noodles based on these two pages of the book. The common feature is the sauce, which I thought was quite tasty. For my particular go-round, I used buckwheat noodles because I didn't have wheat ones on hand. A different flavor but still goes great with the rest of the ingredients. Aside from that I cut the recipe in half for a single serving, used yacai, the smaller amount of chili oil, omitted the optional garlic, and ate them dry without added broth as mentioned in the text/variant recipes. I also included a small handful of blanched mung bean sprouts on top because I needed to use em up.

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