MALA RICE NOODLE RECIPES

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MALA XIANG GUO - SICHUAN, SPICY STIR-FRY! - FUTUREDISH



Mala Xiang Guo - Sichuan, Spicy Stir-Fry! - FutureDish image

Provided by Daniel Oh

Number Of Ingredients 13

Handful of Dried Bean Curd sticks (Tofu Skin Sticks)
Handful of Chinese Glass Noodles
Handful of Wood Ear Mushrooms
Handful of Lotus Root
3-4 Whole Shiitake Mushrooms ((Or use any mushroom of choice))
Handful of Chopped Green Cabbage
Handful of Bok Choy (Or Spinach)
Small amount of Cilantro ((Optional))
Handful of Shrimp
Handful of Thinly Sliced Pork or Beef ((Shabu Shabu Cuts))
1 Packet Hai Di Lao Mala Stirfry Sauce
3 Cloves Garlic
1 teaspoon Minced Ginger

Steps:

  • Prep Ingredients
  • Stir-fry Ingredients

MALA GOCHUJANG NOODLES (??????) – CHEZ JORGE



Mala Gochujang Noodles (??????) – Chez Jorge image

A fusional take on summer cold noodles inspired by Taiwanese and Korean flavors. Spicy, cool, and refreshing, ready within 15 minutes! Can be eaten hot or cold.

Provided by George L.

Categories     Lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1

Number Of Ingredients 13

150 grams Korean Buckwheat Noodles
2 tablespoons gochujang (korean chili paste)
1 teaspoon rice vinegar
1/2 teaspoon ground Sichuan pepper
1/2 tablespoon brown sugar
1 tablespoon chili oil
1 teaspoon sesame oil
1 tablespoon water
3 cloves garlic, finely minced
1/2 teaspoon toasted sesame seeds
50 grams bean sprouts
1 scallion, thinly sliced
30 grams vegan kimchi (homemade recipe here)

Steps:

  • Make the Noodles. Cook noodles according to package instructions. If eating them cold, drain noodles and soak in ice water while you prepare the sauce.
  • Make the Mala Gochujang Sauce. Simply whisk together all sauce ingredients.
  • Prepare Additional Toppings & Finish. If using bean sprouts, blanch them in salted boiling water for 30-45 seconds & drain. Drain noodles from the ice bath and toss together with sauce. Top with bean sprouts, kimchi, sesame seeds, and scallions. Enjoy Immediately.

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