Entree: China – Shaanxi – 岐山臊子面 ➤ Qíshān Sāozi Miàn (Spicy savory minced-meat and vegetable noodle soup from Qishan, Shaanxi)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 14 oz (400 g) fresh wheat noodles or dried fresh-style noodles
- 1 lb (454 g) ground pork
- 6 cups (1.4 L) low-sodium chicken or pork broth
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) chili oil or chili crisp
- 1 tbsp (18 g) doubanjiang (broad bean chili paste)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tbsp (15 ml) Chinese black vinegar (Chinkiang vinegar)
- 1 tsp (2 g) ground Sichuan pepper or crushed toasted peppercorns
- 1 tsp (4 g) sugar
- 1 medium carrot, diced (about 5 oz / 140 g)
- 1 small potato, peeled and diced (about 6 oz / 170 g)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (15 g) minced fresh ginger
- 3 scallions, thinly sliced (white and green separated)
- 2 tbsp (30 ml) chopped cilantro or coriander leaves for garnish (optional)
- Salt to taste

Instructions

1. Bring a large pot of water to a rolling boil and cook the noodles according to package or fresh-noodle instructions until just tender. Drain, toss with a little oil to stop sticking, and keep warm.
2. Heat the vegetable oil in a wide skillet or wok over medium-high heat. Add the ground pork and break it up; cook until browned and beginning to crisp at the edges, about 6–8 minutes.
3. Push the pork to one side, add the chopped onion, carrot, potato, garlic, and ginger to the pan; stir-fry until the vegetables soften, about 5 minutes.
4. Stir in doubanjiang, chili oil, light soy, dark soy, Shaoxing wine, sugar, and ground Sichuan pepper; cook 1–2 minutes until fragrant and the sauce coats the meat and vegetables.
5. Pour in the broth and Chinese black vinegar, bring to a gentle simmer, reduce heat, and cook until the potatoes and carrots are tender and flavors meld, about 10–12 minutes. Adjust salt to taste.
6. To serve, place a portion of noodles in each bowl, ladle the hot saozi sauce and some broth over the noodles, sprinkle with sliced scallion whites and cilantro, and finish with scallion greens and an extra drizzle of chili oil if desired.
7. Mix before eating so noodles are well coated; adjust black vinegar or chili to taste for the characteristic tangy-spicy Shaanxi profile.