Sichuan Numbing and Spicy Noodles (Chongqing Xiao Mian)

Name: Sichuan Numbing and Spicy Noodles (Chongqing Xiao Mian)
Prep time: 5 min
Cook time: 8 min
Yield: 1
Ingredients: Thin wheat noodles: 200g; Chili oil with sediment: 3-4 tbsp; Chinkiang black vinegar: 1-2 tbsp; Light soy sauce: 1-1.5 tbsp; Garlic, minced: 3-4 cloves; Scallions, minced: 2 stalks; Sichuan peppercorns, ground: ½-1 tsp; Fermented black beans, minced: 1 tsp; Salt: to taste; Sugar: ½ tsp optional; Sesame oil: ½ tsp; Hot water or stock: ⅓ cup; Optional toppings: peanuts, sesame seeds, cilantro

Servings: 1

Prep Time: 5 minutes

Cook Time: 8 minutes

Difficulty: Easy

Ingredients

Thin wheat noodles: 200g
Chili oil with sediment: 3-4 tbsp
Chinkiang black vinegar: 1-2 tbsp
Light soy sauce: 1-1.5 tbsp
Garlic, minced: 3-4 cloves
Scallions, minced: 2 stalks
Sichuan peppercorns, ground: ½-1 tsp
Fermented black beans, minced: 1 tsp
Salt: to taste
Sugar: ½ tsp optional
Sesame oil: ½ tsp
Hot water or stock: ⅓ cup
Optional toppings: peanuts, sesame seeds, cilantro

Instructions

Cook noodles according to package directions, drain
In bowl, combine chili oil, vinegar, soy sauce, garlic, scallions, Sichuan peppercorns, black beans, salt, sugar, sesame oil
Add hot water/stock to create sauce
Place cooked noodles in serving bowl
Pour sauce over noodles and toss well
Top with optional peanuts, sesame seeds, cilantro
Serve immediately with more chili oil and vinegar on the side