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Vegan Chongqing Spicy Noodles

Vegan Chongqing Spicy Noodles

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 200 g wheat noodles egg-free
  • 2 cups hot vegetable broth
  • 1 –2 tablespoons chili oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce or 1 tablespoon black vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • 1 inch ginger minced
  • 1 cup leafy greens bok choy, spinach, water spinach
  • 1 tablespoon roasted peanuts crushed
  • 1 tablespoon preserved mustard greens
  • 1 spring onion chopped
  • 1/2 teaspoon ground Sichuan peppercorns

Method
 

  1. Combine minced garlic and ginger with a little boiling water and set aside.
  2. Blanch greens until tender, remove, and set aside.
  3. Cook noodles according to package directions; drain.
  4. In each bowl, whisk chili oil, soy sauces, sesame oil, garlic-ginger water, and Sichuan pepper.
  5. Pour hot broth into each bowl and stir.
  6. Add noodles and top with greens, peanuts, preserved mustard greens, and spring onion.
  7. Mix well and enjoy immediately.

Notes

Serving & Storage Tips

  • Serve with: Cucumber salad, steamed dumplings, or crispy tofu.
  • Leftovers: Store the noodles and sauce separately; mix before reheating.
  • Fridge Life: 3–4 days.
  • Reheating: Add a splash of hot water to revive the broth.