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Malaysian Mala Dry Ban Mian is a spicy noodle dish inspired by Sichuan mala flavors.
It is served dry with fragrant chili oil, minced pork, crispy anchovies, and handmade noodles.
This recipe is simple, bold, and perfect for spice lovers.
Ingredients
Method
- Heat oil in a pan and fry dried anchovies until crispy. Set aside.
- In the same pan, sauté garlic and dried chilies until fragrant.
- Add minced pork and cook until fully done.
- Stir in mala paste, soy sauce, chili oil, sugar, and salt.
- Boil ban mian noodles in a separate pot until cooked.
- Drain noodles and mix with the mala sauce.
- Top with crispy anchovies and spring onions before serving.
Notes
## 💡 Tips & Variations
– Reduce mala paste for less spiciness.
– Add fried egg, mushrooms, or leafy greens.
– Use chili flakes instead of dried chilies for quicker cooking.
– Add fried egg, mushrooms, or leafy greens.
– Use chili flakes instead of dried chilies for quicker cooking.
Instructions
Step 1: Heat oil in a pan and fry dried anchovies until crispy. Set aside.
Step 2: In the same pan, sauté garlic and dried chilies until fragrant.
Step 3: Add minced pork and cook until fully done.
Step 4: Stir in mala paste, soy sauce, chili oil, sugar, and salt.
Step 5: Boil ban mian noodles in a separate pot until cooked.
Step 6: Drain noodles and mix with the mala sauce.
Step 7: Top with crispy anchovies and spring onions before serving.
