Mala Biangbiang Mian (마라비앙비앙면)
Serves 4 mala biangbiang noodles with auto-scaling for heat and sauce balance.
Instructions
- 1
Boil noodles 1 minute less than package time to keep a chewy bite.
- 2
Blanch bok choy in the same pot for 40 seconds, chill, and drain.
- 3
Mix soy sauce, black vinegar, doubanjiang, and garlic into a base sauce.
- 4
Warm chili oil and Sichuan peppercorn for 40 seconds, then pour into the sauce.
- 5
Toss noodles vigorously with sauce so every strand is coated.
- 6
Plate and top with bok choy and scallion before serving.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.