I combined my favourite noodles in one: scallion oil noodles x the dry noodles inspired by Hey Noodles. So so good.
What is exactly Chongqing style noodles? It’s a type of noodle dish that is typically spicy (you can also make it non-spicy), and originated as a street food from Chongqing. It can be served in a soup base, or as I like to have it – dry and mixed noodles. You can have it with a variety of different toppings, and adjust it to however you like.
Because I am obsessed with the dry noodles from a place called, Hey Noodles, I decided to create my version of it, but making the base using scallion oil noodles from my super easy and flavourful scallion oil noodles recipe. It completely levelled up the dish, making it taste so so good. I promise you, making that scallion oil for this dish is completely worth it.
For the non-spicy version: omit the chili oil and sichuan peppercorn oil. However, if you can take a little bit of spice, add just a little bit of this spicy mixture to add a nice touch to the dish (highly recommended). Mix everything up and you’ll be hooked instantly.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Chongqing Style Mixed Scallion Oil Noodles
Ingredients
Meat Mixture
- 200 g ground pork
- 1 shallot (minced)
- 2 garlic cloves (minced)
- ½ cup canned chickpeas (rinsed and drained)
- 1 stalk green onion (chopped)
- 1 tbsp doubanjiang
- ½ tbsp dark soy sauce
- ½ tsp white pepper
- ½ tsp sugar
Scallion Oil Soy Sauce Mixture
- 4 tbsp scallion oil
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
Assembling
- 2 servings of dry dan dan style noodles
- 2 soft boiled eggs
- Chopped peanuts
- Chopped fresh cilantro
- Chili oil + Sichuan peppercorn oil (1:1 ratio)
Instructions
Meat Mixture
- In a pan/wok over medium-high heat, stir fry the shallot and garlic for a minute. Add in the ground pork and break it into pieces. Cook the meat until it’s 80% done. Add in the rinsed chickpeas, doubanjiang, dark soy sauce, white pepper, and sugar, and stir fry for a few minutes, until the meat and chickpeas are cooked through. Mix in the chopped green onion.
Scallion Oil Soy Sauce Mixture + Assembling
- Cook your favourite noodles according to package instructions. (I used dry dan dan style noodles)
- Meanwhile, in a saucepan/pan over low heat, mix all the ingredients together until the sugar has dissolved. Pour equally into bowls.
- Add the drained noodles to each bowl, and mix with the scallion oil soy sauce mixture.
- Top with the meat mixture, eggs, peanuts, and cilantro. Drizzle with a 1:1 ratio of chili oil + Sichuan peppercorn oil. Mix and enjoy!
