COLD MALA NOODLES

2024年8月9日

In Taiwan, the summer weather can get extremely hot and humid, often making it hard to have an appetite. The ultimate remedy is a chilled bowl of "liang mian" 涼麵 (cold noodles) – there’s nothing better than a refreshing but flavourful dish in such hot weather.

This traditional dish is a summer staple because it's refreshing, tasty, and perfect for the sweltering heat. Our Mala Cold Noodles recipe takes inspiration from this beloved Taiwanese tradition, offering a cool and satisfying meal for those hot days.

It's quick, easy, and absolutely delicious.

SERVES: 1 person

PREPARATION TIME: 10 minutes

INGREDIENTS

NOMMii Tingly Numbing Chili Oil: 1 pack OR noodles of your choice + mala seasoning)
Peanut Butter: 2 tablespoons
Chinese Black Vinegar: 1 tablespoon
Optional toppings: Cucumber slices, chopped scallions, eggs, or any proteins you like

COOKING INSTRUCTIONS

1. COOK THE NOODLES

Start by cooking the noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to cool them down. This step is crucial for cold noodles.

2. PREPARE THE SAUCE

While the noodles are cooking, let's prepare the sauce.

In a mixing bowl, add 2 tablespoons of peanut butter sauce and some water, stir until the mixture is smooth and well combined. And then add the Tingly Numbing Chili Oil sauce pack with 1 tablespoon of black vinegar. Stir until all the sauce are combined.

The peanut butter adds a creamy texture and rich flavour, while the vinegar provides a tangy kick (perfect for your summer appetite).

3. MIX THE NOODLE AND SAUCE

Pour the prepared sauce over the noodles and toss well to ensure each noodle is coated with the delicious, creamy, and tangy sauce.

4. ADD OPTIONAL TOPPINGS

For added freshness and crunch, top your noodles with cucumber slices, some egg slices or any proteins you like, and a drizzle of chili oil if you like some more heat.

Feel free to experiment with different toppings to suit your taste.