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Sichuan
Mala Noodles
四川麻辣面

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Ingredients (2 servings)

  • Noodles and protein :

    • 2 portions Kolo Mee
    • 200g chicken breast or thigh
    • 1 tbsp sesame oil
    • 1 tbsp soya sauce
    • Dash of pepper
    • 1 tbsp cooking oil

  • Sauce (20 servings) :

    • 180ml peanut oil
    • 1 tbsp fresh ginger, minced
    • 1 star anise pod
    • ½ cinnamon stick
    • 1 shallot, minced
    • 1 garlic clove, minced
    • 2 tbsp sichuan peppercorns
    • 120g dried chillies
    • 60ml sesame oil

  • Garnish :

    • Spring onions, chopped
    • White sesame seeds

Cooking Step

  • In a pot of boiling water (~1L), cook 2 portions of Kolo Mee for 30 seconds. Drain and set aside.

  • Marinate chicken with sesame oil, soya sauce and pepper.

  • In a large heated saucepan, add cooking oil followed by marinated chicken.

  • Pan fry and sear the chicken - 2 mins each side or until cooked thoroughly. Turn off heat

  • In a medium pot, heat peanut oil.

  • Add all other sauce ingredients (except 60ml sesame oil) and simmer for 15 mins on low-medium heat.

  • Add cooked chicken and 60ml sesame oil into sauce pot. Simmer for another 5 mins on low heat.

  • Portion noodles and chicken into a serving plate and spoon Mala sauce over.

  • Garnish with chopped spring onions and white sesame seeds.

  • Serve immediately

Remarks

*Transfer leftover sauce into a container/Tupperware and let it cool to room temperature. Cover with lid and store in the chiller for future use.