Yield: 1



Chongqing noodles are one of China's most popular street foods, being fiercely spicy, mouth-numbing, and aromatic.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 1 tablespoon cooking oil
  • 100 g minced pork/beef, 3.5oz
  • 1 teaspoon minced ginger
  • 1 tablespoon minced Ya Cai, or Zha Cai (see note 1)
  • 1 pinch dried chilli flakes
  • 1 teaspoon Shaoxing rice wine
  • 2 teaspoon sweet bean sauce , aka Tian Mian Jiang (see note 2)
  • 200 g dried wheat-flour noodles, 7oz (see note 3)
  • 1 handful leafy green, eg. bok choy, water spinach, choy sum, etc.
  • 300 ml chicken/beef/vegetable stock, 1 ¼ cups (see note 4)
  • 100 g canned chickpeas, drained, 3.5 oz (see note 5)
  • 2 tablespoon light soy sauce
  • 2 teaspoon black rice vinegar
  • 2 tablespoon Chinese chilli oil, or to taste
  • ½ teaspoon ground Sichuan pepper, or to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ teaspoon sesame oil
  • 1 pinch sugar
  • 1 tablespoon roasted peanuts/cashews, crushed
  • 1 tablespoon finely chopped scallion


    1. Chongqing noodles are one of China's most popular street foods, being fiercely spicy, mouth-numbing, and aromatic.
    2. Warm the oil in a wok over high heat. Mix in the minced meat and ginger.
    3. With a spatula, loosen the meat. Add Ya Cai/Zha Cai (see note 1), dried chilli flakes, and Shaoxing rice wine when it becomes pale.
    4. Once the meat has dried out, add the sweet bean sauce. Fry for 30 seconds or so, or until the meat is evenly coated. Remove from the oven and set aside for later use.
    5. Bring the noodles and vegetables to a boil.
    6. Bring a large pot of water to a boil. Cook the noodles according to the package directions.
    7. Add the vegetable for a quick blanch, then drain.
    8. Make the broth
    9. While the noodles are cooking, heat the chicken stock with chickpeas
    10. Combine all of the soup's other ingredients, then divide them evenly among the serving bowls.
    11. Put the dish together.
    12. In each bowl, combine the noodles and vegetables.
    13. Pour in the stock. Serve with chickpeas and cooked minced meat on top.
    14. Sprinkle with roasted peanuts and scallions.

Nutrition Information



Serving Size


Amount Per ServingCalories 675Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 101mgSodium 1068mgCarbohydrates 61gFiber 6gSugar 4gProtein 41g

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