Get the Recipe: Quick Málà (Spicy) Noodles
Málà (spicy) noodles tossed together with a no-cook maple, peanut butter and chilli crisp sauce and served with smashed cucumbers and cilantro.
Ingredients
- 1 1/2 teaspoons toasted sesame oil, or regular sesame oil
- 1/4 cup natural peanut butter, smooth or crunchy *see Note 1 below
- 2 1/2 Tablespoons warm water
- 1 1/2 Tablespoons rice wine vinegar
- 2 1/2 Tablespoons soy sauce, low-sodium recommended
- 2 Tablespoons maple syrup, dark Grade B or Dark Amber syrup recommended, or honey
- 1 - 2 1/2 Tablespoons stirred chili oil or chili crisp, adjust amount to your spice-tolerance
- 1 cloves garlic, finely grated
- 8 oz dried wheat noodles, *see Note 2 below for some noodle recommendations
For topping:
- 1 mini cucumber
- fresh cilantro, chopped
Instructions
- Set a large pot of water to boil for the noodles.
- Meanwhile, in a large bowl, whisk together the 1 1/2 teaspoons toasted sesame oil, 1/4 cup natural peanut butter and 2 1/2 Tablespoons warm water until smooth. Add the 1 1/2 Tablespoons rice wine vinegar, 2 1/2 Tablespoons soy sauce and 2 Tablespoons maple syrup. Whisk until smooth. Stir in the 1 - 2 1/2 Tablespoons stirred chili oil or chili crisp and 1 cloves garlic. Set aside.
- Using the side of a chef's knife or a rolling pin, smack the 1 mini cucumber to break it up, then chop it into rough chunks. Chop some fresh cilantro as well and set it aside.
- When the water is boiling, salt the water and add the 8 oz dried wheat noodles and cook according to the package instructions, until tender. Just before draining, scoop out 1/4 cup of the pasta cooking water and reserve.
- Drain the noodles well, then add to the sauce and toss to coat, loosening with a little bit of the reserved pasta water, if needed.
- Divide noodles between 2 bowls and top each with some smashed cucumber and cilantro. Serve immediately.
As written, this recipe will serve 2 as a main dish or 4 as a side dish. Double or triple as needed, to feed more.
Notes
Note 1: Natural peanut butter will work best as it is thinner and easier to stir together. If you need to use regular supermarket peanut butter, you may need to add a bit more warm water to the sauce to thin it.
Note 2: If you have access to an Asian market, look for broad/thick long noodles with no egg. Look for broad, dried wheat noodles, often labelled as "knife-cut", "knife-shaved" or "lacy noodles" and may have ruffled edges. The wide ribbons have ruffled edges that hold onto sauces beautifully.
Without access to an Asian market, I found a great option at my local Walmart, with "A-Sha Hakka Noodle Chili (Mala) Sauce," which included both noodles and chili oil. I didn't use the chili oil, as I was using chili crisp, but if you don't have chili oil on hand already, it's a great all-in-one option.
Another wheat noodle option would be thick udon noodles, which should hold the sauce nicely.
If none of those noodles are an option, opt for Italian wheat pasta noodles. Fettuccine (or Fettucce Ricce N.2 for a ruffled noodle) or Mafaldine would be great options.
In all cases, a wider (broader) noodle will give the best results. Avoid egg noodles and very fine noodles, as they may result in a gummy sauce.
Tips!
Store leftovers in the refrigerator for up to 2 days. The noodles will continue to absorb the sauce as they sit. Rewarm gently in the microwave or a skillet, adding a splash of warm water as needed to loosen the noodles.
Be sure to read the notes above this recipe card for more tips, substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 802kcal, Carbohydrates: 107g, Protein: 24g, Fat: 32g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Sodium: 868mg, Potassium: 557mg, Fiber: 5g, Sugar: 19g, Vitamin A: 0.5IU, Vitamin C: 0.5mg, Calcium: 71mg, Iron: 2mg
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