Bringing you the second installment of my collaboration with Peacock Brand, featuring a dish that's as vibrant in flavor as it is in history – Chongqing Hot and Sour Noodles. This dish is a culinary icon from Chongqing, a city in Southwest China renowned for its fiery and bold flavors.
The noodles embody the essence of Sichuan cuisine, known for its love of heat and spice. Originating from the bustling streets of Chongqing, this dish has won hearts far and wide, celebrated for its tantalizing blend of hot, sour, and umami flavors. It's a testament to the rich culinary heritage of the region, where each bowl tells a story of tradition and taste.
Creating this dish is a journey through a spectrum of flavors. The combination of my homemade chili oil, fragrant Szechuan peppercorns, and tangy black vinegar creates a symphony of hot and sour notes that dance on the palate. The crispy fried soybeans add a delightful crunch, contrasting beautifully with the soft, smooth noodles.
It's a dish that balances simplicity with complexity – easy to whip up, yet rich in taste and texture. Each ingredient plays its part in creating a bowl that's not just food, but an experience.
As I served this dish, it was more than just another meal; it was a celebration of simplicity and flavor. The warmth of the spices, the zing of the vinegar, and the comforting texture of the brown rice vermicelli came together in perfect harmony.
Chongqing Hot and Sour Noodles isn't just a recipe; it's a journey through the heart of Sichuan cuisine, a delightful adventure in every bite. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Soy Beans, 2 TBSP
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1"
White Sesame Seeds, 1/2 TSP
Black Sesame Seeds, 1/2 TSP
Chili Flakes, 1 TSP Adjust To Preference
Sichuan Peppercorns, 1/2 TSP Adjust To Preference
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Black Vinegar, 2 TBSP
Light Soy Sauce, 2 TBSP
Dark Soy Sauce, 1/2 TBSP
Toasted Sesame Oil, 1/2 TBSP
Chili Oil Homemade, 1 TBSP Adjust To Preference
White Pepper, Pinch
Peacock Brand's Brown Rice Vermicelli, 75g or Crystal Noodles
Kelp Stock Homemade, 500g or Any Low Sodium Stock
Scallions Coarsely Chopped, For Garnishing
Coriander Coarsely Chopped, For Garnishing
Equipment:
Dutch Oven
Directions:
Please visit my "Guksu" page for the kelp stock recipe.
Please visit my "How To Make Chili Oil" page for the recipe.
Soak soy beans in some water overnight, making sure they are fully submerged.
The next day, add garlic, ginger, white & black sesame seeds, chili flakes and Szechuan peppercorns to a serving bowl.
Set it aside until ready to use.
Heat up about 2 inches of oil in a dutch oven over medium heat.
*Bubbles should form when a wooden chopstick is inserted into the oil.*
Drain and drop in the soy beans.
*Be careful as the oil might splatter.*
Stir for even browning.
Continue frying until crispy brown.
Drain and transfer to a plate lined with kitchen paper.
Set them aside until ready to use.
While the oil is still hot, add 1/4 cup to the garlic mixture.
Mix until well combined.
Add in black vinegar, light & dark soy sauce, sesame & chili oil and white pepper.
Give it stir to combine well.
Heat up the stock in a sauce pot over medium-low heat and soak the vermicelli for about 5 mins or until al dente.
Add the stock and vermicelli to the sauce mixture.
Garnish with the fried soy beans, scallions and coriander.
Serve immediately.
A perfect combination of hot and sour...
Mama Mia...