When it comes to authentic Sichuan street food, few dishes capture the spirit of bold, numbing, and fiery flavors like Chongqing Spicy Noodles, also known as Xiǎo Miàn (小面). Hailing from Chongqing—a city famous for its love of chili and Sichuan peppercorns—this dish is more than just noodles; it’s a bowl of comfort with a spicy kick that locals eat for breakfast, lunch, and even late-night snacks.

Unlike other noodle dishes that rely heavily on toppings, Chongqing noodles are all about the seasoned broth and sauce. A perfectly balanced mix of chili oil, ground spices, and numbing Sichuan pepper makes the noodles burst with flavor in every bite.

Let’s dive into the recipe step by step so you can recreate this spicy street classic at home.

📝 Ingredients

For the Noodles:

250g (9 oz) fresh wheat noodles (or dried Chinese wheat noodles)

Water for boiling


For the Spicy Sauce Base:

3 tbsp homemade chili oil (with chili flakes)

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp Chinese black vinegar

½ tsp sugar

2 cloves garlic, finely minced

1 tsp ginger, finely minced

1 tbsp Sichuan peppercorns, toasted and ground

½ tsp white pepper

1–2 tsp chili powder (adjust to heat preference)

½ tsp sesame paste or tahini (optional for richness)


For the Soup Base:

2 cups chicken stock (or vegetable stock for vegetarian)

1 tsp salt (to taste)


Optional Toppings:

Cooked minced pork or beef (stir-fried with soy sauce and garlic)

Blanched bok choy or spinach

Chopped green onions

Fresh cilantro leaves

Crushed roasted peanuts or sesame seeds

🔥 Step-by-Step Cooking Instructions

Step 1: Prepare the Spicy Sauce

In a large noodle bowl, combine chili oil, soy sauces, black vinegar, sugar, garlic, ginger, Sichuan pepper, white pepper, and sesame paste.

Stir well to form a fragrant sauce mixture. This is the soul of Chongqing noodles.

Step 2: Cook the Noodles

  1. Bring a large pot of water to a boil.

  2. Add the noodles and cook according to package instructions (usually 3–4 minutes for fresh, 6–7 for dried).

  3. Once cooked, drain and set aside. Reserve a small amount of noodle water.

Step 3: Prepare the Soup Base

Heat the chicken stock in a small saucepan until hot.

Season lightly with salt.

Pour about ½ cup of hot stock into the prepared spicy sauce bowl. Stir to combine.

Step 4: Assemble the Noodles

Add the drained noodles into the bowl with the sauce and broth.

Toss the noodles well so that every strand is coated with the spicy sauce.

Adjust seasoning with more chili oil, soy sauce, or vinegar as needed.

Step 5: Add Toppings & Garnish

Top with minced pork or beef (if using).

Add blanched bok choy or spinach for freshness.

Garnish with chopped green onions, cilantro, and crushed peanuts.

Serve immediately while hot and spicy!

🌶️ Tips & Variations

Homemade Chili Oil: The flavor depends heavily on a good chili oil made with Sichuan peppercorns and dried red chilies. If possible, make it fresh at home.

Vegetarian Version: Skip the meat and use vegetable broth instead of chicken stock.

Adjust Heat: Chongqing locals love it fiery, but you can reduce chili powder if you prefer a milder taste.

Street Style: Some versions skip broth entirely, serving the noodles “dry-mixed” (拌面, bànmiàn) with just sauce and toppings.

🥢 Serving & Experience

Eating Chongqing Spicy Noodles is not just about satisfying hunger—it’s about experiencing the tingling, numbing, spicy sensation (麻辣 – málà) that defines Sichuan cuisine. Traditionally enjoyed as a quick breakfast or lunch, it pairs beautifully with a cold side dish like pickled vegetables or cucumber salad.

This dish is a perfect introduction to Sichuan street food culture—simple, fast, and bursting with flavor. One bowl is never enough!