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Mala Noodles with Tahini & Nori

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.
Ready in just 20 minutes, this vegetarian noodle bowl delivers restaurant-quality Sichuan-inspired flavour using simple supermarket ingredients.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

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

Instructions

Step 1: Toast the Peppercorns

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

Step 2: Cook the Greens

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

Step 3: Cook the Noodles

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

Step 4: Make the Sauce

  • In a large mixing bowl combine the Mala Tahini Sauce ingredients
  • Whisk until smooth and glossy.

Step 5: Assemble

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

Step 6: Finish and Serve

  • 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
  • Finish with an extra drizzle of chilli oil for maximum mala intensity.
  • Add some fresh coriander (optional0