Spicy, flavorful, and ready in no time

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It’s been a while since I shared an obscure Chinese recipe for spicy noodles, hasn’t it? Don’t worry, though; this one is still very easy to make (I will spare you the chore of making the noodles from scratch).

If you’ve already tried my dan dan noodle recipe or my biang biang noodles, you will feel right at home! I can’t wait to hear what you think.

Nouilles dan dan mian sur fond de bois soulevées par des baguettes — Dan dan noodles in all their glory

Xiaomian, what are they?

Chongqing noodles, or Xiǎo Miàn (小面) in Chinese, are a family of dishes from the city of Chongqing in southwest China. The name literally means “little noodles”, underscoring the dish’s humble roots. Locals often enjoy it for breakfast.

The hallmark of Chongqing noodles is their fiery heat and gentle, numbing kick from Sichuan pepper. The seasoning usually combines soy sauce, vinegar, sesame oil, freshly made chili oil, and sometimes animal fat such as lard.

There are many variations: braised beef (牛肉小面), braised beans, pork intestines, or noodles topped with a minced pork sauce (炸酱面).

The main ingredients of xiaomian

ingrédients pour xiaomian sur fond de bois

Alkaline noodles : These Chinese noodles, commonly used in ramen, are springy and very pale. Udon noodles also fall into this category, though in my view they are a little too thick for this recipe.

Light soy sauce : We do not have many choices here, yet the people of Chongqing have strong opinions about the soy sauce that goes into xiaomian. Light (shēngchōu) or dark (lǎochōu) soy sauces from other regions are seen as less than ideal. Instead, locals favor huángdòu jiàngyóu (yellow bean soy sauce), prized for its deeper fermented aroma and lighter color, which seasons the broth without turning it too dark. As a popular saying goes: “Light soy sauce is too bland, dark soy sauce too dark; only yellow bean soy sauce has the perfect color and aroma.”

Nouilles du sichuan au glutamate sur fond de bois soulevées par des baguettes — For a super quick recipe, try my Sichuan noodles with MSG

Youlazi chili oil : This local chili oil, known as “油海椒” (yóu-hǎijiāo), is essential to xiaomian and gives the noodles their signature red hue. Often called “the soul of the dish”, it is made fresh from chilies and oil, sometimes with sesame or roasted peanuts, and is very different from commercial chili sauces or crispy toppings. That said, if you are feeling lazy, a store-bought version will still taste good.

Yacai or zhàcài: Classic xiaomian usually includes a small spoonful of diced zhacai (pickled mustard stems) for crunch and a salty bite. Zhacai from Fuling, a celebrated Chongqing specialty, is especially recommended. You can also add Yibin yacai (fermented mustard greens from Sichuan) or other pickled vegetables, though some vendors stick to only one pickled topping to keep the flavors distinct. Both are easy to find in Asian supermarkets.

Sesame seeds : Provide extra crunch and a gentle toasted note.

Sesame paste : Adds a creamy texture and a nutty depth to the sauce. Chinese roasted sesame paste is best, but tahini works in a pinch.

Sesame oil : Lends rich, toasted aromas to the dish.

Black rice vinegar : Brings a touch of acidity and complexity to the sauce.

MSG : Boosts the umami of all the other ingredients.

Sichuan pepper : Adds a unique aroma and a pleasant numbing sensation.