Xiao Mian - Vegan Version

This is yet another noodles from the Sichuan region. This is a soupy noodle with the numbing effect. My recipe is a vegan recipe and doesn't use lard. The red oil gives a strong punch to this noodles. This is quite popular one to have for breakfast or for dinner.

This is a simple and extremely spicy noodles. The difference between this and Dan Dan noodles is that this is a soupy version. Plain noodles seasoned with vinegar, red oil, fresh ginger, garlic, sesame oil, and green onions - that's all you need. Sometimes meat can be added as topping which is omitted. 

The toppings crushed peanuts, green onions, and cilantro make this very fresh and inviting. Thin noodles work good, if you can get fresh lye noodles that would give authentic flavor. This recipe uses sesame oil instead of lard. I followed China Sichuan Food for this recipe but modified to make it vegan. Also, since we are intolerant to MSG, didn't use in my recipe. The black vinegar is replaced with rice vinegar in my recipe.

The red oil, which is really spicy, gives the characteristic flavor to the noodles. Anywhere from one t three tablespoons can be added according to the level that you can handle. One tablespoon was spicy to us. Add as per preference.With more oil, the soup base gets a characteristic fiery red color.

Along with the toppings, this was an amazing noodle bowl. he fresh ginger, cilantro along with the spicy kick from oil was adding to the deliciousness of this noodle. The crunchy peanuts were awesome in each bite.

This is my noodle for the letter 'X' for my A-Z Noodles from around the World theme  - for Blogging Marathon. Here is a list and link for the recipes of noodles I shared in this series.

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

M - Mee Goreng

N - Nan Gyi Thoke

O - Ohn No Khauk Swe

P - Pad Thai

Q - Qatari Balaleet

R - Rabokki

S - Si Chet Kaho Swe

T - Tutmaji

U - Udon Noodles - Kare Udon 

V - Vietnamese Pho

W - Wonton Noodle Soup Vegan Version

Also, linking this to Full Plate Thursday and Thursday Favorite Things.

Ingredients

serves 2

Noodles - 50 g

Spinach or bok choy - 2 cups, or a bunch of bokchoy

Salt - 1/2 tsp

Red oil - 1 to 3 tbsp

Green onions - 2 to 3, sliced. green and white parts separate

Fresh ginger - 1 tsp

Fresh garlic - 1 clove, minced

Cilantro - 1 tbsp

Peanuts - 1 tbsp, crushed

Sesame oil - 3 tsp

Rice vinegar - 1/2 tsp

Method

In a bowl, add the red oil, sesame oil, salt, white part of green onions, fresh ginger, garic, and vinegar. Mix and set aside.

Cook the noodles according to package directions. At the end add the spinach or bok choy to cook them briefly for a minute or two. Set aside. 

To each serving bowl, add desired amount of oil mixture, add noodles, and water from the noodles.

Top with green parts of green onions, peanuts, and cilantro. Serve immediately.