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Chongqing Style Mixed Scallion Oil Noodles

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Scallion oil noodles x Chongqing style street noodles.
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Prep Time:10 minutes
Cook Time:15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Author: Dearnomdiary

Ingredients

Meat Mixture

  • 200 g ground pork
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ cup canned chickpeas (rinsed and drained)
  • 1 stalk of 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 soy sauce
  • 2 tbsp dark soy sauce
  • 2 tsp sugar

Assembling

  • 2 servings of 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 + Assemble

  • Cook your favourite noodles according to package instructions. (I used thin wheat 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!