A fusional take on summer cold noodles inspired by Taiwanese and Korean flavors. Spicy, cool, and refreshing, guaranteed to wake you right up on a hot summer’s day.
The word “Mala” (麻辣) translates in Chinese as “numbingly spicy.” That unique flavor and tingly mouthfeel comes from Sichuan peppercorns. It’s nearly irreplaceable. People in Taiwan love the flavor— it often appears in Mala hot pot (麻辣火鍋), soups, or poultry dishes (like Mouth-watering Chicken 口水雞). Mala hot pot (麻辣火鍋) is my personal favorite way to enjoy this spice.
Mala Gochujang Noodles (韓式麻辣拌麵)
Course: LunchCuisine: Korean, TaiwaneseDifficulty: Easy1
servings15
minutes5
minutesA 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.
Ingredients
150 grams Korean Buckwheat Noodles
- Mala Gochujang Sauce
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
- Toppings
1/2 teaspoon toasted sesame seeds
50 grams bean sprouts
1 scallion, thinly sliced
30 grams vegan kimchi (homemade recipe here)
Directions
- 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.
Notes
- Hot option: If eating them hot, make the sauce first then cook the noodles. Drain the noodles well as per usual, then toss with the sauce.
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