Chongqing Style Mixed Scallion Oil Noodles
Scallion oil noodles x Chongqing style street 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!
