Xiao Mian - 重庆小面
spicy stuffed noodles

200 gr noodles (wheat)
100 gr kangkung/bok choy

Ingredients filling:
100 gr beef/pork mince
2 cm jahe, chopped
1 tbsp Ya Cai/Zha Cai (pickled mustard green), chopped
1/4 tsp dried chili powder
1 tsp Shaoxing rice wine
2 tsp sweet bean sauce (Tian Mian Jing)
1 tbsp oil

Ingredients broth:
300 ml stock
100 gr chickpeas, cooked
2 tbsp light soy sauce
2 tsp black rice vinegar
2 tbsp chili oil
1/2 tsp sichuan pepper
2 cm jahe/ginger, chopped
2 cloves garlic, minced
1/2 tsp sesame oil
1/4 tsp palm sugar

1 tbsp cashew nuts, chopped
1 tbsp spring onion, chopped

Heat the oil in a pan and fry the minced meat with the garlic. Then add the mustard green, chili powder and rice wine and mix well. When it starts to get dry add the sweet bean sauce and mix well and cook for another 30 seconds and set aside.

Heat the water in a pan and cook the noodles. Finally add the kangkung and blanch it and let it drain. Heat the stock in a saucepan with the remaining ingredients and bring to the boil.

Put some noodles and the kangkung in a bowl and spoon the stock and the filling over it. Sprinkle the cashew nuts and spring onion on top and serve.

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