Stirfry Mala Noodles Recipe
- Daniel
- Mar 9
- 3 min read
Updated: Jun 26
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 Hot Pot" for the mala sauce recipe.
Please visit my "How To Make Chili Oil" for the recipe.
Please visit my "How To Make Chicken Stock" for the recipe.
Prepare the Sauce.
In a bowl, mix together chicken stock, soy sauce, and sesame paste.
Stir until smooth and set aside.
Build the Base.
Heat sesame oil in a wok or skillet over medium heat.
Add garlic, Sichuan peppercorns, and bamboo shoots.
Sauté until fragrant.
Stir in the mala sauce and cook until well combined.
Pour in the stock mixture and bring to a simmer.
Cook for a few minutes until slightly reduced.
Blanch the Vegetables.
In a separate pot, bring water with a pinch of salt to a gentle boil.
Add bok choy (or any leafy greens) and blanch for about 30 seconds, until vibrant green.
Remove and set aside.
Cook the Noodles.
In the same pot of water, cook the noodles until just under al dente (about 30 seconds less than the package says).
Drain and transfer the noodles into the wok with the sauce.
Toss and sauté until the noodles are fully coated and heated through.
Taste and adjust with salt or a pinch of sugar if needed.
Finish and Serve.
Turn off the heat. Drizzle black vinegar and toasted sesame oil over the noodles.
Transfer to a serving bowl.
Top with the blanched vegetables.
Sprinkle with crushed peanuts and sesame seeds.
Garnish with scallions.
Serve immediately.
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