Chongqing Xiao Mian (Small Noodles)

重庆小面

Chongqing Xiao Mian (Small Noodles) — SichuanChongqing home cooking.

Ingredients

• dried red chilies
• garlic
• ginger
• light soy sauce
• Chinese black vinegar
• fresh wheat noodles

Instructions

1. Toast dried chilies in dry wok over medium heat until fragrant and slightly puffed (2–3 min). Cool, then break into pieces and grind coarsely in spice grinder or mortar. (Chilies deepen to brick red and emit smoky aroma)
2. Pound garlic and ginger together into smooth paste using mortar and pestle (or mince finely and mash with side of knife). Mix with ground chilies, light soy sauce, Chinese black vinegar, 1 tsp sugar, and 1 tsp Sichuan peppercorn powder. (Paste is cohesive and glossy, no visible grain)
3. Bring large pot of water to rolling boil. Add 1 tsp salt. Cook noodles until just tender (3 min for fresh). Reserve 60 ml cooking water, then drain noodles—do not rinse. (Water boils violently with continuous large bubbles)
4. In each bowl, place 2 tbsp seasoning paste. Add 30 ml reserved hot cooking water and stir into slurry. Add hot noodles and toss vigorously with chopsticks for 40 seconds until fully coated and glossy. (Sauce emulsifies into creamy, opaque sheen)
5. Top with scallion greens, a pinch of toasted sesame seeds, and optional pickled mustard greens. Serve immediately—Xiao Mian waits for no one. (Scallions stay vibrant green against glossy noodles)