“Biang Biang” Style Udon (Sichuan Inspired Spicy Noodles)

Fierce and fiery, you have to try it!

“Biang Biang noodles originates from Xi’an, China where it was commonly eaten by peasants because it is made from easy to obtain ingredients and extremely filling. It is a delicious combo of thick hand-stretched noodles fried in chili oil, garlic, oil and shallots. Why “Biang” you must be wondering? Some speculate that it is simply the sound that the dough (of the noodles) makes when it hits the counter when stretched. Others say it is the sound that the noodles make when you chew it.

Here at Mekhala, we have made our own version of it using Udon (a perfect thick and smooth noodle alternative), where you can easily prep and make for quick and easy meal at any time, especially when you crave spicy!

Serves size: 1 person
Prep time: 10 minutes
Cooking time: 15 minutes
Enjoyment time: To your fancy (Warning: Highly addicting)
Spicy level: For the confident, the brave and the ones who are looking for courage.

1-2 tsp Mekhala Organic Szechuan Mala Paste
1 serving of udon noodles or any Asian wheat noodles
1 ½ tbsp oil (must be high-heat oil like canola or sunflower)
1 tsp soya sauce
Green onion, sliced finely

Cook udon (or Asian wheat noodles) according to package directions. Save 1 tbsp of noodle water.
In a bowl, mix the noodle water and the noodles. Set aside.
In a small sauce pot, heat oil on high until slightly smoky. Then, take off heat.
Immediately add in Mekhala Organic Szechuan Mala Paste and soya sauce and mix well. Be careful. This might splatter a little.
Once the sauce is combined, pour over noodles.
Garnish with green onion.

Never-ending craving for spicy food? Try out another highly sought after dish Szechuan Mapo Tofu. Or perhaps, you’re looking for something aromatic, then our green curry paste recipes is just what you’ll love.

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