Ma La Cold Pasta
The Meatmen
January 15, 2019
A unique variation of sze chuan liang mian (麻辣涼面), but using San Remo angel hair pasta, this recipe is bound to be a hit with the mala lovers; one that really plays with your tastebuds with the mala spice and ‘shiok’ cold noodles.
First we soak the cooked angel hair pasta in an ice bath to keep it nice and cold. Then comes a sauce mix using mala paste, and the stir frying of enoki mushrooms, black fungus, lotus roots and other vegetables.
It’s nicely finished by mixing the pasta with a chilli mixture, and topping with fried mala vegetables. Share this with your mala-loving friends!
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Ingredients
Adjust Servings
| 250g San Remo angel hair | |
| ½cup chilli oil | |
| 2tbsp Szechuan pepper oil | |
| 2tsp chinese black vinegar | |
| 2tbsp light soy sauce | |
| ½tbsp chilli flakes | |
| ½tbsp chilli powder | |
| 1tbsp Szechuan pepper (ground) | |
| 50g deep fried garlic | |
| 50g deep fried shallots |
Stir fried mala vegetables:
| 2tbsp oil | |
| 100g mala paste | |
| 2chilli padis (chopped) | |
| 1tbsp minced garlic | |
| 150g lotus roots (sliced) | |
| 100g enoki mushrooms | |
| 100g black fungus | |
| 50g bean sprouts | |
| 2stalks spring onions (chopped) | |
| Peanuts and coriander for garnish |
Directions
1.
Boil 5 liters of water with 1 tbsp of salt. Cook San Remo angel hair for 2 minutes. Strain and place into ice bath.
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2.
In a pan, heat 2 tbsp oil. Add minced garlic and chopped chilli padis, Stir fry until fragrant and add in mala paste.
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3.
Add in enoki mushrooms, black fungus, bean sprouts and sliced lotus root.
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4.
Stir fry until cook and set aside.
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5.
Strain pasta and transfer to large mixing bowl.
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6.
In a bowl add chilli oil, Szechuan oil, chinese black vinegar, light soy sauce, chilli flakes, chilli powder and ground Szechuan pepper. Mix well.
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7.
Add chilli mixture to pasta along with deep fried garlic and shallots. Mix well.
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8.
Serve pasta with stir fried mala vegetables. Garnish with peanuts and coriander.
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