Lao Gan Ma Chili Noodle Madness: Discovering Lao Gan Ma Chili Sauce in my second year in Beijing was a revelation.
Remember the first time you tried sriracha? Yea, it’s that kind of feeling!
Despite its funky appearance, the taste is exceptional. Don’t miss out—grab a jar on your next Asian supermarket visit.
It elevates plain noodles, stir-fries, eggs, or meat, rivaling the versatility of sriracha.
Yes, it contains MSG, a misunderstood ingredient that adds a hint of magic.
Lao Gan Ma, originating in 1990s China, owes its fame to Tao Huabi’s unique recipe.
A symphony of spicy, salty, and slightly sweet, the sauce’s thick texture results from chili peppers, soybean oil, fermented soybeans, garlic, and MSG.
Ingredients for Lao Gan Ma Chili Noodles:
- Rice Noodles
- Lao Gan Ma Chili Crisp
- Neutral Cooking Oil
- Ginger
- Garlic
- Szechuan Peppers
- Peanuts
- Sesame Seeds
- Light Soy Sauce
- Dark Soy Sauce
- Chinese Black Vinegar
- Oyster Sauce
- Green Onions
- Cilantro (optional)
- Fresh Red Chilies (optional)
Ask your local Asian grocer, or look for this picture, there are a few companies that make it, but this one is considered “The One”
To Make Lao Gan Ma Chili Noodles:
To craft these Chili Noodles, quickly fry garlic and ginger in oil, then add soy sauce, Szechuan peppers, peanuts, sesame seeds, and Lao Gan Ma Chili oil. Simmer, toss cooked noodles, and garnish with green onions or cilantro.
Enhance the dish with tossed greens, mushrooms, broccoli, or your choice of protein—prawns, chicken, pork, or beef.
Store the noodles in the fridge for up to 3 days, reheating with a splash of water before serving.
Elevate your culinary experience with this quick and flavorful recipe.
Lao Gan Ma Chili Noodles
Equipment
Ingredients
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- ½ tsp Chinese black vinegar
- 2 Tbsp scallions minced
- 1 tsp ginger minced
- 1 Tbsp garlic minced
- 1½ Tbsp lao gan ma
- ½ tsp toasted sesame oil
- 3 Tbsp za-cai (optional, you can find them at an Asian supermarket) pickled mustard stems, finely chopped
- 2 tsp toasted sesame seeds optional
- ⅓ cup roasted peanuts
- 200 g dried rice noodles
- 1 cup leafy greens of choice - I like chard or spinach
- 1/4 cup cilantro chopped
Instructions
- To make the sauce base, combine the following ingredients in a large bowl: light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.
- Follow the package instructions to boil the rice noodles. When the noodles have one minute left to cook, add the leafy greens to the boiling water. Let them cook together for the last minute, then drain the water. Toss the noodles and greens with the sauce base, and sprinkle some chopped cilantro and peanuts on top.
Nutrition
Lao Gan Ma Chili Noodles Pairs well with:
