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Sichuan Mala Noodles with Crispy Lotus Stem

This chewy knife cut noodle dish drenched in a spicy & numbing mala sauce topped with crispy lotus stem is so addicting.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chinese, noodles, sichuan

Ingredients

  • 2 tbsp sesame oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1.5 tbsp chili flakes gochugaru or any mildly spiced chili flakes
  • 1 tsp 5-spice powder
  • 1 tsp sichuan pepper
  • 2 tbsp hot bean paste
  • 1.5 tbsp shaoxing wine
  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/3 cup noodle water add more if required

Crispy Lotus Stem

  • 1 lotus stem
  • olive oil for pan frying

Noodles

  • 2 cakes knife cut noodles
  • 2 tbsp fried peanuts
  • chili oil or crisp
  • chopped coriander

Instructions

  • Slice lotus stem thinly and pan fry to crisp in olive oil. The stems can be hard to slice so do it safely. You can also use a handheld slicer for ultra thin lotus chips.
  • Boil your knife cut noodles according to package instructions with that same water. Drain and keep the water.
  • Combine red pepper flakes with sichuan pepper, 5-spice, minced ginger and garlic in a bowl. Heat sesame oil on medium flame for about 2-3 minutes until hot (Make sure it doesn't burn!)
  • Add heated sesame oil to the mixture and give it a good mix.
  • Add the rest of the ingredients, except the cooked noodles and give it a good mix.
  • Pour over noodles and mix well. Top with fried peanuts, crispy lotus stem and chopped cilantro. Drizzle with extra chili oil if you prefer!