Ma La Cold Pasta

45 minutes



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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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



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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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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Add in enoki mushrooms, black fungus, bean sprouts and sliced lotus root.
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Stir fry until cook and set aside.
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Strain pasta and transfer to large mixing bowl.
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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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Add chilli mixture to pasta along with deep fried garlic and shallots. Mix well.
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Serve pasta with stir fried mala vegetables. Garnish with peanuts and coriander.
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