Lunch · 30 min · chinese

Chongqing Xiao Mian

This is the kind of Chinese lunch you’ll make on repeat — thin wheat noodles and ground pork, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 12 oz Thin wheat noodles
• 0.5 lb Ground pork
• 3 tbsp Chili oil
• 1 tsp Sichuan peppercorn oil
• 2 tbsp Light soy sauce
• 1 tbsp Black vinegar
• 6 cups Pork stock
• 2 cups Pea shoots
• 0.25 cup Pickled mustard greens
• 3 cloves Garlic

Steps

1. Brown the ground pork with the pickled greens until crisp at the edges; set aside. This savory mince tops every bowl.
2. In each serving bowl, build the flavor base: chili oil, peppercorn oil, soy, vinegar, and minced garlic. The broth is assembled, not cooked.
3. Bring the stock to a boil and blanch the pea shoots 30 seconds; lift out. Cook the noodles in the same stock until just tender.
4. Ladle the hot stock over the seasoning base in each bowl and stir to combine. Add the noodles and pea shoots.
5. Top with the pork mince and serve immediately. Xiao mian means little noodles — the bowl is small, the seasoning is not.

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