Wednesday, October 13, 2021

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.

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

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


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.


  1. The red oil sounds intriguing. When doing A to Z series, x is always the difficult one. You have nailed it perfectly.

  2. wow! the red oil sounds flavorful. You nailed the difficult letter X.

  3. Finding an X dish is tricky while doing A-Z marathon and you seem to have got a perfect dish for it. That red oil seems to add flavor to the noodles.