These fiery, slurp-worthy mala noodles deliver the signature Sichuan combination of ma (numbing) and la (spicy). Tahini replaces traditional Chinese sesame paste, creating a rich, creamy sauce that clings to every strand of noodle. Finished with crunchy peanuts, spring onions, pak choi and umami-rich nori, this is a quick weeknight meal that feels like restaurant food.

Mala Noodles with Tahini & Nori

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These fiery, slurp-worthy mala noodles deliver the signature Sichuan combination of ma (numbing) and la (spicy). Tahini replaces traditional Chinese sesame paste, creating a rich, creamy sauce that clings to every strand of noodle. Finished with crunchy peanuts, fresh spring onions, and pak choi, this is a quick weeknight meal that feels like restaurant food.

Why this recipe works

  • Authentic mala flavour from toasted Sichuan peppercorns and chilli oil.
  • Tahini adds creaminess and balances the heat while remaining easy to source from any supermarket.
  • Nori boosts umami and adds depth without overpowering the dish.
  • Ready in 20 minutes, making it ideal for busy weeknights.
  • Naturally vegetarian and easy to adapt with tofu, edamame or mushrooms for extra protein.
  • Restaurant-quality flavour using simple ingredients.

Mala Noodles with Tahini & Nori

Ready in just 20 minutes, this vegetarian noodle bowl delivers restaurant-quality Sichuan-inspired flavour using simple supermarket ingredients.

For the Noodles

  • 200 g wheat noodles, ramen noodles or dried udon
  • 2 heads pak choi (halved lengthways)

For the Mala Tahini Sauce

  • 2 tbsp chilli oil (plus extra to serve)
  • 1 tbsp Sichuan peppercorns
  • 2 tbsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp tahini
  • 1 tsp toasted sesame oil
  • 3 cloves garlic (finely minced)
  • 1 tsp sugar
  • 3 tbsp reserved noodle cooking water

To Finish

  • 2 spring onions (finely sliced)
  • 2 tbsp roasted peanuts (crushed)
  • 1 tbsp toasted sesame seeds
  • 2 sheets nori (torn into small pieces)
  • Fresh coriander (optional)
  • Extra chilli oil for serving

Step 1: Toast the Peppercorns

  1. Place the Sichuan peppercorns in a dry frying pan over medium heat and toast for 1-2 minutes until fragrant.
  2. Transfer to a pestle and mortar and grind to a coarse powder.

Step 2: Cook the Greens

  1. Bring a large pan of water to the boil.
  2. Blanch the pak choi for 1 minute, then remove with tongs and set aside.

Step 3: Cook the Noodles

  1. Cook the noodles according to the packet instructions.
  2. Before draining, reserve 3 tablespoons of the cooking water.
  3. Drain the noodles.

Step 4: Make the Sauce

  1. In a large mixing bowl combine the Mala Tahini Sauce ingredients

  2. Whisk until smooth and glossy.

Step 5: Assemble

  1. Add the hot noodles to the bowl.
  2. Toss thoroughly until every strand is coated in the sauce.

Step 6: Finish and Serve

  1. Divide between bowls and top with: 2 spring onions finely sliced, 2 tbsp roasted peanuts crushed, 1 tbsp toasted sesame seeds, 2 sheets nori torn into small pieces

  2. Finish with an extra drizzle of chilli oil for maximum mala intensity.

  3. Add some fresh coriander (optional0

Variations & substitutions

  • For a Protein Boost, add any of the following: Crispy tofu, Edamame beans, Tempeh
  • Try a quick cucumber salad dressed with rice vinegar and sesame oil as a side

Storage & leftovers

Best eaten fresh, but leftovers will keep in the fridge for up to 2 days.

Reheat gently with a splash of water to loosen the sauce.

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