Mala Noodles | 麻辣拌面

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Mala noodles (麻辣拌面) are a simple yet incredibly flavorful dish that highlights the signature mala (麻辣) sensation—a combination of spicy heat from chilies and the tingling, numbing effect of Sichuan peppercorns.

This dish is deeply rooted in Sichuan street food culture, where locals enjoy bold, fiery flavors in everything from hot pots to dry-fried dishes and noodle bowls. Unlike the soup-based Dandan noodles (担担面), this version is a dry-mixed noodle dish, where the rich, spicy sauce clings to every strand, delivering a punch of umami, smokiness, and heat in every bite.

What makes this dish shine is the homemade mala sauce, which adds an authentic depth of flavor that store-bought versions just can’t match. Combined with toasted sesame paste, black vinegar, garlic, and crushed peanuts, the sauce is both aromatic and balanced, coating the noodles in a silky, spicy, and nutty dressing.

The addition of preserved bamboo shoots or blanched greens provides a refreshing contrast, while the crushed Sichuan peppercorns elevate the numbing sensation to new heights. It’s a customizable dish too—you can adjust the heat level, toppings, and even the type of noodles based on what you have on hand.

If you’ve got leftover mala sauce from hot pot, this is one of the best ways to use it up. The entire dish comes together in minutes, making it perfect for a quick, satisfying meal that doesn’t skimp on flavor.

Whether you're a fan of bold, spicy noodles or just looking to try something new, this is a must-try dish that will have you hooked from the first bite. Just be warned—once you taste the irresistible combination of mala heat and savory umami, you might find yourself craving this bowl of noodles over and over again. I am using this gorgeous handmade dinnerware from KRA Sanctuary.

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Ingredients:

(Serve 1)

• Chicken Stock Homemade, 1/4 Cup

• Light Soy Sauce, 1 TBSP

• Mala Sauce Homemade, 1 TBSP Adjust To Preference Or Chili Oil Homemade

• Sesame Paste, 1/2 TBSP

• Sesame Oil, 1/2 TBSP

• Sea Salt, Pinch

• Granulated Sugar, Pinch

• Handmade Noodles Homemade, 100g Or Any Dried Chinese Noodles

• Black Vinegar, 1 TBSP

• Preserved Bamboo Shoots, For Garnishing Or Any Blanched Green Leafy Veg

• Crushed Roasted Peanuts, A Handful

• Garlic Paste, 3 Cloves

• Roasted Crushed Sichuan Peppercorns, 1 TSP Adjust To Preference

• White Sesame Seeds, A Pinch

• Scallions Coarsely Chopped, For Garnishing

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Equipment:

• Sauce Pot

• Mortar & Pestle

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Directions:

1. Please visit my "Volcano Handmade Noodles" for the recipe.

2. Please visit my "Mala Yuan Yang Hot Pot" for the recipe.

3. Please visit my "How To Make Chili Oil" for the recipe.

4. Please visit my "How To Make Chicken Stock" for the recipe.

5. Transfer chicken stock, soy, mala sauce (or chili oil), sesame paste and oil to a sauce pot.

6. Season with salt and sugar.

7. Turn the heat up to medium and stir to combine well or until the sugar has dissolved.

8. Pour into a serving bowl.

9. At the same time, cook noodles until al dente in a pot of simmering water.

10. Drain and lay the noodles over the sauce.

11. Drizzle black vinegar over the noodles.

12. Garnish with bamboo shoots (or green leafy veg), peanuts, garlic, peppercorns, sesame seeds and scallions.

13. To make the garlic paste, simply pound the garlic with a pinch of salt with a pestle and mortar until paste forms.

14. To make the roasted crushed peppercorns, toast the peppercorns in a skillet until aromatic and crush them with a pestle and mortar.

15. Follow the same procedures for the roasted crushed peanuts as well.

16. Toss the noodles with the sauce and garnishes until the noodles have completely absorb the sauce.

17. Serve immediately.

Noodleslicious...

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Recipe Video: