Chongqing Spicy and Sour Sweet Potato Noodles Chongqing Spicy and Sour Sweet Potato Noodles
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Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the Noodle Bowl
  • 80 g Sweet Potato Noodles
  • 50 g Marinated Ground Meat
  • 30 g Peanut
  • 2 Bok Choy
  • 1 Green Onion
  • 2 tbsps Olive Oil
  • 10 g Giner
  • 2 tbsps Vinegar
  • 1 tbsp Sugar
  • 2 tbsps Light Soy Sauce
  • 2 tbsps Red Chili Sauce
  • ¼ tsp White Sesame Seeds
  • 1 tbsp Chicken Powder
  • 1 tsp Salt
  • 10 g Garlic
To Marinate Meat
  • 560 g Ground Meat
  • 1 tbsp Sweet Bean Paste
  • 1 tbsp Oyster Sauce
  • ½ tbsp Pi Xian Bean Paste
  • ½ tbsp Dark Soy Sauce
  • 1 Scallion

Chongqing Spicy and Sour Sweet Potato Noodles

  1. Soak sweet potato noodles 20-30 minutes ahead of time (optional), transfer out and set aside. Chop green onion, dice garlic and ginger
  2. Heat up some olive oil in a pan on high heat, and adjust the heat from high to medium. Throw raw peanuts in the pan to stir fry. Take peanuts out when they are fully cooked and crispy & golden
  3. With remaining oil in the pan, put ground meat in the pan to cook, add in oyster sauce, dark soy sauce, Pi Xian Bean paste and sweet bean paste to mix, continue to cook till it turns gold brown. Transfer pork out to a bowl and set aside
  4. Pour some oil in the pan to start. Throw chili sauce, minced garlic and ginger, sesame seeds in the pan on medium heat for a minute until aromatic scent comes out. Add 500-600ml of water(chicken broth or beef broth is preferred) in the mixed sauce to bring it to boil. Remove the broth from the heat and transfer it into a serving bowl. Further add in light soy sauce, dark vinegar, salt, sugar, chicken powder
  5. Meanwhile, bring a pot of water to boil. Cook sweet potato noodles and bok choy, transfer noodles to the broth. Top with roasted peanuts, cooked ground meat, diced green onion &cilantro and some more sesame seeds. Serve warm


Chongqing Spicy and Sour Sweet Potato Noodles Chongqing Spicy and Sour Sweet Potato Noodles
favorite
print
like

Chongqing Spicy and Sour Sweet Potato Noodles

Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the Noodle Bowl
  • 80 g Sweet Potato Noodles
  • 50 g Marinated Ground Meat
  • 30 g Peanut
  • 2 Bok Choy
  • 1 Green Onion
  • 2 tbsps Olive Oil
  • 10 g Giner
  • 2 tbsps Vinegar
  • 1 tbsp Sugar
  • 2 tbsps Light Soy Sauce
  • 2 tbsps Red Chili Sauce
  • ¼ tsp White Sesame Seeds
  • 1 tbsp Chicken Powder
  • 1 tsp Salt
  • 10 g Garlic
To Marinate Meat
  • 560 g Ground Meat
  • 1 tbsp Sweet Bean Paste
  • 1 tbsp Oyster Sauce
  • ½ tbsp Pi Xian Bean Paste
  • ½ tbsp Dark Soy Sauce
  • 1 Scallion
  1. Soak sweet potato noodles 20-30 minutes ahead of time (optional), transfer out and set aside. Chop green onion, dice garlic and ginger
  2. Heat up some olive oil in a pan on high heat, and adjust the heat from high to medium. Throw raw peanuts in the pan to stir fry. Take peanuts out when they are fully cooked and crispy & golden
  3. With remaining oil in the pan, put ground meat in the pan to cook, add in oyster sauce, dark soy sauce, Pi Xian Bean paste and sweet bean paste to mix, continue to cook till it turns gold brown. Transfer pork out to a bowl and set aside
  4. Pour some oil in the pan to start. Throw chili sauce, minced garlic and ginger, sesame seeds in the pan on medium heat for a minute until aromatic scent comes out. Add 500-600ml of water(chicken broth or beef broth is preferred) in the mixed sauce to bring it to boil. Remove the broth from the heat and transfer it into a serving bowl. Further add in light soy sauce, dark vinegar, salt, sugar, chicken powder
  5. Meanwhile, bring a pot of water to boil. Cook sweet potato noodles and bok choy, transfer noodles to the broth. Top with roasted peanuts, cooked ground meat, diced green onion &cilantro and some more sesame seeds. Serve warm