Mala Biang Biang Noodles (Wide Numbing Chili Oil Noodles)
Mala biangbiang noodles are wide, thick Chinese noodles dressed in chili oil, doubanjiang, soy sauce, and black vinegar, delivering a layered heat that is both numbing and spicy. Sichuan peppercorn is briefly warmed in oil on low heat to release its characteristic tingling compound without turning bitter. The fermented saltiness of doubanjiang and the deep acidity of black vinegar combine into a sauce that goes well beyond simple heat. Cooking the noodles one minute under the package time keeps the broad strands bouncy and chewy, and tossing them vigorously ensures the sauce coats every surface. Bok choy blanched for forty seconds in the same pot adds a crisp, green contrast to the rich, oily noodles.
Adjust Servings
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.
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Nutrition (per serving)
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