Mala Xiang Guo

Mains
Noodles

Easy Level:

Cook Time:

Servings:

4 pax

There are defineally lots of Mala fans out there, so we decide to come up with our version of Mala Xiang Guo. You can always adjust the level of Mala to your preference be it ?? or ?? and also customise your own combination of ingredients. All we can say is looks can be deceiving, warning this is not for the faint hearted!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Mala paste
0.00
g
g
Mala paste
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
Szechuan peppercorns (crushed)
0.00
tbsp
tbsp
Szechuan peppercorns (crushed)
0.00
g
g
ginger
0.00
g
g
ginger
0.00
tbsp
tbsp
minced garlic
0.00
tbsp
tbsp
minced garlic
0.00
chilli
chilli
padis
0.00
chilli
chilli
padis
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
0.00
g
g
lotus root
0.00
g
g
lotus root
0.00
g
g
shimeji mushrooms
0.00
g
g
shimeji mushrooms
0.00
g
g
wood ear mushrooms
0.00
g
g
wood ear mushrooms
0.00
g
g
napa cabbage
0.00
g
g
napa cabbage
0.00
g
g
broccoli
0.00
g
g
broccoli
0.00
g
g
korean potato noodles
0.00
g
g
korean potato noodles
0.00
g
g
thinly sliced pork belly
0.00
g
g
thinly sliced pork belly
0.00
baby
baby
corn
0.00
baby
baby
corn
0.00
sprig
sprig
spring onions
0.00
sprig
sprig
spring onions
Coriander and toasted peanut for garnish
Coriander and toasted peanut for garnish

Steps

1

In a pot off water with salt, blanch vegetables in batches, individually. (lotus root, baby corn and broccoli)
In a pot off water with salt, blanch vegetables in batches, individually. (lotus root, baby corn and broccoli)
Mark as completed

2

Soak korean sweet potato noodles in boiling water for 10 minutes, drain and set aside.
Soak korean sweet potato noodles in boiling water for 10 minutes, drain and set aside.
Mark as completed

3

Soak dried beancurd skin in boiling water for 10 minutes, drain and set aside.
Soak dried beancurd skin in boiling water for 10 minutes, drain and set aside.
Mark as completed

4

In pan with oil, stir fry ginger and garlic until fragrant.
In pan with oil, stir fry ginger and garlic until fragrant.
Mark as completed

5

Add in chilli padi and Szechuan peppercorns.
Add in chilli padi and Szechuan peppercorns.
Mark as completed

6

Add in mala paste.
Add in mala paste.
Mark as completed

7

Add in pork belly slices, potato noodles and beancurd skins.
Add in pork belly slices, potato noodles and beancurd skins.
Mark as completed

8

Add in blanched lotus root slices, shimeji mushrooms, wood ear mushrooms, napa cabbage, blanched baby corn, blanched broccoli and spring onions.
Add in blanched lotus root slices, shimeji mushrooms, wood ear mushrooms, napa cabbage, blanched baby corn, blanched broccoli and spring onions.
Mark as completed

9

Stir fry and evenly coat ingredients with mala paste.
Stir fry and evenly coat ingredients with mala paste.
Mark as completed

10

Drizzle in Hua Tiao wine and light soy sauce.
Drizzle in Hua Tiao wine and light soy sauce.
Mark as completed

11

Mix well. Serve on plate and garnish with coriander and peanuts.
Mix well. Serve on plate and garnish with coriander and peanuts.
Mark as completed

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