Spicy Mala Knife-Cut Noodles
🌶️🌶️🌶️ Our newest and spiciest
The bowl that bites back. Numbing Sichuan peppercorn, deep fermented chilli, and thick hand-folded noodles that hold onto every drop of it. Ready in three minutes, remembered for considerably longer.
What is málà? The famous Sichuan one-two punch: má is the tingly, buzzing numbness from Sichuan peppercorn, là is the heat from chilli. Together they don't just burn, they hum. It's a sensation, not just a spice level, and it's mildly addictive. You've been warned.
Too hot? Good news, you can steer it. A spoon of yoghurt, a fried egg, or a splash of black vinegar takes the edge off without killing the flavour. Or lean in and add a spoon of our Crispy Chilli Oil. We won't judge. We'll be impressed.
- Hand-folded in traditional bamboo trays, sun-dried under the Taiwanese sun, never deep-fried
- The noodle is made from wheat, water and salt, nothing artificial added
- Thick, chewy, slightly springy, like the fresh noodles at a proper noodle joint
- Cooks in 3 minutes
How to cook it: 1️⃣ Boil noodles 3 min 2️⃣ Drain 3️⃣ Toss with sauce packet 4️⃣ Top with a fried egg
Best before: Keep in dry storage and see the best before on the package.
Ingredients: Wheat flour, water, salt, sodium carbonate, fresh chilli, Chinese red pepper, soybean oil (non-GMO), sugar, fermented soybeans, star anise, cinnamon, soy sauce (soybeans, wheat, salt), mushroom powder, flavouring, yeast extract, soy protein, licorice extracts, sesame oil.
Allergies: Wheat, soybeans, sesame, soy