Sometimes, the best ideas come from the most unexpected places. After sharing my original Mala Noodles recipe, someone in the YouTube comments suggested, "Why not stir-fry the sauce with the noodles instead?"
It was such a simple tweak, but one that completely changed the dish. Traditionally, mala noodles are served as a dry-mixed dish, where the noodles are tossed in a bold, numbing chili sauce. But stir-frying everything together deepens the flavor, helps the sauce cling better, and adds a slight smokiness that makes the dish even more addictive.
This method reminds me of Chongqing xiao mian (重庆小面), a popular street food in China, where the key is getting the right balance of spicy, numbing, and savory notes.
The result? A perfect balance of heat, fragrance, and umami. The Sichuan peppercorns bring their signature numbing tingle, while the mala sauce coats the noodles in that deep, fiery heat.
The toasted sesame paste gives it richness, and the final drizzle of black vinegar and sesame oil ties everything together. To add texture and balance, I throw in crushed peanuts, sesame seeds, and some blanched bok choy, which brings a refreshing contrast to all that spice.
This dish is quick, easy, and packed with flavor, making it a go-to meal when you're craving something bold and satisfying. Whether you’re a longtime mala fan or just starting to explore Sichuan flavors, this stir-fried version is worth a try.
So, to the YouTube commenter who suggested this—you were absolutely right! I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Chicken Stock Homemade, 1/4 Cup
Light Soy Sauce, 1 TBSP
Sesame Paste, 1/2 TBSP
Sesame Oil, 2 TBSP
Garlic Finely Minced, 3 Cloves
Sichuan Peppercorns, 1 TSP Adjust To Preference
Preserved Bamboo Shoots, 1 TBSP
Mala Sauce Homemade, 1 TBSP Adjust To Preference Or Chili Oil Homemade
Sea Salt, Pinch
Bok Choy, 1 Bunch Or Any Leafy Veg
Handmade Noodles Homemade, 100g Or Any Dried Chinese Noodles
Granulated Sugar, Pinch
Black Vinegar, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Crushed Roasted Peanuts, A Handful
White Sesame Seeds, A Pinch
Black Sesame Seeds, A Pinch
Scallions Coarsely Chopped, For Garnishing
Equipment:
Sauce Pot
Wok / Skillet / Pan
Mortar & Pestle
Directions:
Please visit my "Volcano Handmade Noodles" for the recipe.
Please visit my "Mala Yuan Yang Hot Pot" for the recipe.
Please visit my "How To Make Chili Oil" for the recipe.
Please visit my "How To Make Chicken Stock" for the recipe.
Combine chicken stock, soy and sesame paste in a bowl.
Set it aside until ready to use.
In a wok or skillet over medium heat, add sesame oil.
Once the oil is heated up, add in garlic, peppercorns and bamboo.
Saute until aromatic.
Next, add in the mala sauce and saute well combined.
Followed by the stock mixture.
Bring it up to a simmer.
Continue cooking until slightly reduced.
At the same time, bring a pot of water with a pinch of salt up to a simmer.
Blanch the bok choy or any leafy veg you use for 30 secs or until it is bright greenish.
Fish the veg and set it aside until ready to use.
In the same pot of water, cook noodles until just under al dente (about 30 secs less).
Drain and transfer the noodles into the wok.
Saute until well combined and the noodles are well coated.
Taste and adjust for seasonings with salt and sugar.
Kill the heat,drizzle black vinegar and toasted sesame oil over the noodles.
Transfer to a serving bowl.
Lay the veg on the noodles.
Sprinkle crushed peanuts and sesame seeds over the top.
Garnish with some scallions.
Serve immediately.
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