Chongqing Xiao Mian is a beloved street food from Chongqing, China, known for its bold, fiery flavors and comforting noodle base. This dish features wheat noodles served in a rich, spicy broth made with chili oil, soy sauce, and a blend of aromatic spices, topped with peanuts, green onions, and sometimes minced meat or preserved vegetables. A hallmark of Sichuan cuisine, Xiao Mian balances heat with umami and a hint of sourness, making it a satisfying meal any time of day. While traditionally prepared by street vendors, this step-by-step recipe brings the authentic taste of Chongqing to your kitchen, perfect for spice lovers.
Ingredients (Serves 4)
- Fresh Wheat Noodles: 12 oz (340g) (or dried noodles, about 8 oz/225g)
- Ground Pork: 1/2 lb (225g) (optional, for meat version)
- Chili Oil: 1/4 cup (store-bought or homemade)
- Soy Sauce: 3 tbsp (light soy sauce preferred)
- Dark Soy Sauce: 1 tbsp (for color and depth)
- Black Vinegar: 2 tbsp (Chinese black vinegar or balsamic as substitute)
- Sesame Oil: 1 tbsp
- Chicken Stock or Water: 4 cups
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, minced
- Green Onions: 3, finely chopped (white and green parts separated)
- Dried Red Chilies: 4-5, chopped (adjust for heat)
- Sichuan Peppercorns: 1 tsp, ground (for numbing spice)
- Sugar: 1 tsp (to balance flavors)
- Salt: 1 tsp (adjust to taste)
- Peanuts: 1/4 cup, roasted and crushed (for topping)
- Preserved Vegetables: 2 tbsp (optional, finely chopped, like pickled mustard greens)
- Vegetable Oil: 2 tbsp
Equipment Needed
- Large pot (for boiling noodles)
- Wok or large skillet
- Small bowl (for mixing sauce)
- Chopping board and sharp knife
- Measuring cups and spoons
- Strainer or colander
- Ladle
Step-by-Step Instructions
Step 1: Prepare the Noodles
If using dried noodles, bring a large pot of water to a boil. Add the 8 oz (225g) of noodles and cook according to package instructions, usually 4-6 minutes, until al dente. For fresh noodles, boil the 12 oz (340g) for 2-4 minutes until just tender. Stir occasionally to prevent sticking. Drain the noodles in a colander and rinse briefly with cold water to stop cooking. Set aside, tossing with a teaspoon of oil to prevent clumping.
Step 2: Make the Spicy Base
Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning. If using ground pork, add it now and cook for 5-7 minutes, breaking it apart with a spoon, until browned and cooked through. The pork adds a savory richness, but you can skip it for a vegetarian version.
Step 3: Prepare the Sauce
In a small bowl, mix 1/4 cup chili oil, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp black vinegar, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp ground Sichuan peppercorns, and 1 tsp salt. Stir well to combine. This sauce is the heart of Xiao Mian, balancing heat, sourness, and umami. Adjust chili oil or Sichuan peppercorns based on your spice tolerance.
Step 4: Cook the Broth
Pour 4 cups of chicken stock or water into the wok with the sautéed aromatics (and pork, if using). Bring to a boil over high heat, then reduce to a simmer. Add the chopped dried red chilies and let the broth simmer for 5 minutes to infuse the flavors. Stir in the prepared sauce mixture and cook for another 2-3 minutes, allowing the spices to meld. Taste and adjust salt or vinegar if needed—the broth should be spicy, tangy, and slightly numbing.
Step 5: Assemble the Dish
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a good amount of the spicy oil and aromatics. If using preserved vegetables, sprinkle 1/2 tbsp per bowl for a tangy crunch. Top with a generous sprinkle of crushed peanuts and the green parts of the green onions for freshness and texture.
Step 6: Serve and Enjoy
Serve Chongqing Xiao Mian immediately while hot, with chopsticks and a spoon to slurp the broth. Encourage mixing the toppings into the noodles to enhance every bite. This dish pairs well with a side of steamed greens or a cold cucumber salad to balance the heat. The combination of spicy broth, tender noodles, and crunchy peanuts makes it an irresistible treat.
Tips for Success
- Noodle Choice: Fresh wheat noodles are traditional, but dried alkaline noodles (like ramen) work as a substitute. Avoid overcooking to maintain a chewy texture.
- Chili Oil: Homemade chili oil with Sichuan chilies adds authenticity—heat oil and infuse with dried chilies and Sichuan peppercorns. Store-bought works if time is short.
- Spice Level: Adjust chili oil and dried chilies to your preference. Sichuan peppercorns provide a unique numbing sensation, so use sparingly if new to it.
- Vegetarian Option: Skip the pork and use vegetable stock with extra preserved vegetables or mushrooms for umami.
- Storage: Leftovers can be refrigerated for 1-2 days. Reheat with extra stock or water, as the noodles absorb liquid over time.
Why You’ll Love Chongqing Xiao Mian
Chongqing Xiao Mian is a fiery celebration of Sichuan flavors, offering a perfect blend of heat, numbness, and savory goodness. This street food gem showcases the bold culinary spirit of Chongqing, where spice is king. Whether you’re a fan of spicy food or eager to explore Chinese cuisine, this dish delivers a soul-warming experience with every slurp. It’s quick to whip up at home and brings the vibrant energy of Chongqing’s night markets to your table.So, gather your ingredients, heat up your wok, and let’s make a Chongqing Xiao Mian that’s as spicy as it is delicious. Enjoy!
