ChongQing Hot and Sour Cellophane Noodles (重慶酸辣粉)

On my recent trip to Hong Kong, a.k.a. the gourmet paradise of Asia, I was very proud to find out an increasing popularity of Sichuan cuisine in this city where locals used to shy away from spicy food. But, I was completely blown away when I spotted Sichuan noodle shops that specialize in Hot and Sour Cellophane Noodles, a specialty noodle dish I grew up with in Sichuan/Szechuan (in the US, you can get these noodles from Chinese or Korean grocery stores).

Hot and Sour Celophane Noodles has been in my life for as long as I can remember. In Chongqing, the city I grew up in, From causal restaurants to street vendors, these noodles are virtually at every corner of street in my hometown Chongqing, China. It has always been a favorite amongst the local students thanks to the cheap price, fast serving, and most importantly a complicated flavor on simple ingredients.

I missed these noodles so much when I just moved to the States until I figured out how to make this comfort food at home. There are various ways to make these noodles. The recipe I am sharing here tops a brown meat sauce gravy to give a deeper flavor. You can substitute the pork with other kinds of meat or skip it completely.
[stextbox id=”info” bgcolor=”9fdfd9″]

Ingredients:

Ingredients (for 2 servings)
1 batch cellophane noodles, about 6 oz (soak in water until soft)
4 oz Ground pork
2 head Chinese bok choi (can use other vegetables)

Gravy Condiments

1 tbsp Dark soy sauce

1 tbsp Cooking wine
2 tbsp Chopped Chinese preserved vegetables
1 tbsp Minced garlic
1 tsp Minced ginger
1 tbsp Corn starch dissolved in 2 tbsp of water
½ cup Chicken stock (hot and ready to serve)

Noodle Sauce Condiments (2 serving)

2 tbsp Hot oil (more if you like it spicy)
1 tsp Sichuan peppercorn powder
4 tbsp light soy sauce
2 tbsp Dark vinegar
2 tbsp Chopped scallion and cilantro
2 tsp Minced garlic
½ cup Chicken stock
1 tsp Roasted peanuts (optional)[/stextbox]

[stextbox id=”custom”]Procedure:

1. In a skillet, add 2 tbsp of oil and cook the ground pork, preserved vegetables, ginger, and garlic over low heat. About 2 minutes
2. Add the rest of the condiments except chicken stock and corn starch to the meat. Cook for another 3 minutes until the meat is nice and brown
3. Add the chicken stock. Once boiled, simmer it in low heat for 5 minutes. Add corn starch to thicken the gravy.

[nggallery id=16]

4. You can make the gravy in advance. I use this gravy for some of my other dishes so I normally make extra and store it in the fridge for up to 4 days.
5. Cook the bok choi in boiling water. Drain and place it on the bottom of a noodle bowl. Cook the noodles until done (about 5 minutes) and place them on top of the vegetables.
6. Combine the noodle sauce condiments and pour it on top of the noodles. Top it with 2 tbsp of gravy and garnish with scallion, cilantro, and roasted peanuts. [nggallery id=17][/stextbox]

18 comments

  1. Thanks for this delicious recipe, it is one of the frequently requested meals in our house now. We make it very often!

    • Hi Steph, i am glad that you like this noodle dish which happens to be one of my favorites too. Thanks for the feedback!

  2. Mmmmmmm!!!!
    I used your recipe for a family dinner last Sunday. Everyone LOVED this dish. Thanks for sharing :)

  3. My favorite dish!! You made it look simple. I got to try it out sometime… Thank you..

  4. Wow, that looks delicious :) Definitely something I need to try out :)

  5. Pingback: Sichuan Spicy Cold Noodle (四川麻辣涼面) | Yi Reservation

  6. I will try this one.

  7. Pingback: Hot Chili Oil (辣椒油) | Yi Reservation

  8. It sounds and looks so good, I will have to try this very soon.

  9. pictures are nice and sharp.
    What is 1 batch cellophane noodle (soak in water until soft)
    How do a natvie people buy cellophane noodle? Andy advice will be helpful to new learners.

    • Thanks Jun! You are right I am going to make it more descriptive in the post. Just fyi, the noodles can be purchased in Chinese and Korean grocery stores.

  10. I wanna try this!!!!!!!!!!!!!!!

  11. Hey Chef, I love this dish you made. It is very addicting after I had for the first time and also I don’t normally eat spicy food that much. But for this I can have two bowls! Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *