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Xiao Mian

Savoury, spicy and numbing. This noodle dish from the Congqing region is peak streetfood and is the perfect dish for your weeknight comfort dinner, as it requires minimal effort.
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Vorbereitungszeit 10 Minuten
Zubereitungszeit 5 Minuten
Portionen: 1
Gericht: Main Course
Küche: Chinese, East Asian
Ingredients Equipment Method Notes

Zutaten
  

  • 125 g noodles wheat
Soup Base
  • 1 scallion stalk
  • 1 garlic clove
  • 1 knob ginger peeled
  • 2 tablespoons soy sauce
  • 1 tablespoon black chinese vinegar
  • 1 tablespoon Sichuan pepper corns
  • 1 tablespoon sugar
  • 1 tablespoon Sesame Paste optional
Toppings
  • 1 pak choi
  • 2 tablespoons preserved mustard stems
  • 150 g chickpeas/yellow beans boiled
  • vegan minced meat optional, see notes

Kochutensilien

  • 1 spice grinder/blender

Method
 

Prepare the base
  1. Slice the scallion, separating the green from the white parts and finely mince the garlic and ginger. If using whole pepper corns, toast them in a pan on low heat for 2-3 minutes before grinding them to a powder.
  2. Add all ingredients (except green parts of scallion) to a bowl and mix.
Cook and assemble
  1. Bring a pot of water to a boil, cook your noodles according to package instruction and blanch the pak choi for 1-2 minutes in the same pot.
  2. Add cooked noodles, pak choi and toppings to the bowl

Notizen

  • Fry in a pan and season with soy sauce and Dobanjang