Spicy and Numbing Wide Noodles (Mala Kuan Fen)
Slippery and chewy wide noodles tossed in a spicy, numbing sauce with aromatic chili oil. A quick 10-minute dish that brings authentic Sichuan street food to your home.
Ingredients
12 items- Dried wide rice noodles 200 g
- Garlic 3 cloves
- Scallions 2 stalks
- Cilantro 2 sprigs
- Chili flakes 1 tbsp
- Sichuan peppercorn powder 1 tsp
- White sesame seeds 1 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 1 tbsp
- White sugar 1 tsp
- Salt 1/2 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （5 steps）
Bring a pot of water to a boil. Add the soaked wide noodles and cook over medium-high heat for 2-3 minutes until translucent and tender. Drain, rinse under cold water, and drain thoroughly.
In a small bowl, combine minced garlic, chili flakes, Sichuan peppercorn powder, and white sesame seeds. Set aside.
In another bowl, mix light soy sauce, black vinegar, sugar, and salt until dissolved.
Heat oil in a small saucepan over high heat until it starts to smoke (about 70% hot). Remove from heat and immediately pour the hot oil over the spice mixture. Stir well.
Place the noodles in a large bowl. Pour the spiced oil and sauce over the noodles. Add chopped scallions and cilantro. Toss well to combine. Serve immediately.
Tips
Do not overcook the noodles; keep them chewy. Ensure the oil is hot enough to sizzle when poured. Adjust chili flakes to your spice preference.
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