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Sichuan Noodle Soup with Handmade Noodles

Prep: 1 Hr

Cook: 15 Mins

Chongqing noodles (Xiao Mian), comforting Sichuan noodle soup topped with vegetables packed with flavours and great for a cold winter day

  • 1 can chickpeas

  • 2 bok choy

  • 2 garlic cloves

  • 1 spring onion

  • A small thumb size piece of ginger

  • A handful of coriander

  • 1 tbsp Zha Cai (chinese preserved vegetables) optional

  • 1/8 tsp crushed sichuan peppercorns

  • 1 tbsp crushed peanuts

  • 1 tbsp light soy sauce

  • pinch of salt if necessary

  • 1 tsp sesame oil

  • 1/4 tsp black vinegar

  • 1 to 2 tbsp chilli oil

  • 200ml good quality chicken stock.

Noodles

  • 250 g all-purpose flour / Chinese high gluten wheat flour about 2 cups

  • 125 ml cold water, 1/2 cup+2 tsp

  • 1/4 tsp salt

  • ½ tsp lye water

  • cooking oil, for coating the dough

  • Finely chopped the ginger and garlic, coriander, green beans and Zha Cai (if using). Finely slice the spring onion, separating the white and green parts.

  • If using dried noodles, soak the noodles separately in hot water for 3-4 minutes and then drain both through a sieve and place on a clean tea towel to dry. If using fresh noodles, cook them in boiling water for 2-4 minutes.

  • Bring chicken stock to boil, reheat the chickpeas and blanch the bok choy for a couple of minutes and set aside.

  • In a mixing bowl, mix in the black vinegar, soy sauce, green onion whites, garlic, ginger, chili oil, sichuan peppercorns and sesame oil.

  • In a serving bowl, pour in a couple of tablespoons of the soup base mixture.

  • If using fresh noodles, dip them in the chicken stock for 3-4 minutes until they re-heat completely. Transfer the noodles to a bowl and top it with the chicken stock. Add in the blanched bok choy.

  • Garnish with spring onion, finely chopped coriander and minced Zha cai.

The noodles

  • To make the dough, mix the flour and salt together and then pour half the cold water into flour and mix in well. Then gradually add the rest of the water until all the flour has collected into a ball of dough and no flour is sitting on the edge of the mixing bowl. You may or may not need ALL the water and are looking for a "playdough" consistency. Once combined, start to knead the dough until nice and smooth for at least 3-4 minutes.

  • Once smooth, place the dough into a clean mixing bowl and cover with 2 tbsp oil and cover the bowl with a wet cloth or cling film. Leave to rest for 1 - 1.5 hours.

  • After the first resting time, add the lye water knead the dough again for 1-2 minutes cover with oil and allow them to sit in oil on the plate. Cover again with cling film and allow to rest for a further 20-30 minutes.

  • After the dough has rested, using a rolling pin, stretch it to form a long piece of dough, dust with water and roll it. Once roll, cut the roll into 1/2 cm slices to form the noodles. Set aside

How To Sichuan Noodle Soup

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  • 1 can chickpeas

  • 2 bok choy

  • 2 garlic cloves

  • 1 spring onion

  • A small thumb size piece of ginger

  • A handful of coriander

  • 1 tbsp Zha Cai (chinese preserved vegetables) optional

  • 1/8 tsp crushed sichuan peppercorns

  • 1 tbsp crushed peanuts

  • 1 tbsp light soy sauce

  • pinch of salt if necessary

  • 1 tsp sesame oil

  • 1/4 tsp black vinegar

  • 1 to 2 tbsp chilli oil

  • 200ml good quality chicken stock.

Noodles

  • 250 g all-purpose flour / Chinese high gluten wheat flour about 2 cups

  • 125 ml cold water, 1/2 cup+2 tsp

  • 1/4 tsp salt

  • ½ tsp lye water

  • cooking oil, for coating the dough


  • Finely chopped the ginger and garlic, coriander, green beans and Zha Cai (if using). Finely slice the spring onion, separating the white and green parts.

  • If using dried noodles, soak the noodles separately in hot water for 3-4 minutes and then drain both through a sieve and place on a clean tea towel to dry. If using fresh noodles, cook them in boiling water for 2-4 minutes.

  • Bring chicken stock to boil, reheat the chickpeas and blanch the bok choy for a couple of minutes and set aside.

  • In a mixing bowl, mix in the black vinegar, soy sauce, green onion whites, garlic, ginger, chili oil, sichuan peppercorns and sesame oil.

  • In a serving bowl, pour in a couple of tablespoons of the soup base mixture.

  • If using fresh noodles, dip them in the chicken stock for 3-4 minutes until they re-heat completely. Transfer the noodles to a bowl and top it with the chicken stock. Add in the blanched bok choy.

  • Garnish with spring onion, finely chopped coriander and minced Zha cai.

The noodles

  • To make the dough, mix the flour and salt together and then pour half the cold water into flour and mix in well. Then gradually add the rest of the water until all the flour has collected into a ball of dough and no flour is sitting on the edge of the mixing bowl. You may or may not need ALL the water and are looking for a "playdough" consistency. Once combined, start to knead the dough until nice and smooth for at least 3-4 minutes.

  • Once smooth, place the dough into a clean mixing bowl and cover with 2 tbsp oil and cover the bowl with a wet cloth or cling film. Leave to rest for 1 - 1.5 hours.

  • After the first resting time, add the lye water knead the dough again for 1-2 minutes cover with oil and allow them to sit in oil on the plate. Cover again with cling film and allow to rest for a further 20-30 minutes.

  • After the dough has rested, using a rolling pin, stretch it to form a long piece of dough, dust with water and roll it. Once roll, cut the roll into 1/2 cm slices to form the noodles. Set aside

How To Sichuan Noodle Soup

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

<div title="Carbon Steel Woks" class="col-sm-3" style="padding: 1rem;"><a href="/shop/woks">
  <img src="https://ucarecdn.com/9a0b05f4-e7dd-4457-9c7d-6d7a76d37e13/c8998342fd3f47afb58fc10506e43c22.jpg" width="100%" height="auto"></a></div>

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