Description
A personal small pot simmering massive veg and glass noodles (Dongfen) in super-spicy Mala soup with Sichuan pepper and chili. A Taiwan girl's late-night staple to sweat and boost metabolism.
Restaurants serving Malatang Glass Noodle Soup
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dongfen(Mung bean glass noodles)
- Mala soup
- Cabbage
- Enoki
- Frozen tofu
- Yaxue
- Garlic
Instructions
- [Authentic Recipe]
- Dissolve 'Mala paste' (fried beef fat, doubanjiang, Sichuan pepper, chili, star anise) in chicken (or pork) broth to boil a bright red soup.
- Toss low-cal preferred ingredients like cabbage, enoki, frozen tofu, Yaxue into soup to simmer.
- Add rehydrated Dongfen last, letting it absorb massive spicy soup.
- Bowl, top with minced garlic and scallions if desired to finish.
Learn more Spice, substitutes, tips
Key spices
Intense Sichuan pepper numbness and chili stimulation
Substitutes at Japanese supermarkets
Shirataki (when shaving off even more calories)
Pairing
Cold unsweetened tea、Soy milk(to soothe heat)
Trivia
[For Youth] 'Malatang' is a pick-your-ingredients style at night markets/stalls. Instant noodles (Wangzi Mian) are most popular, but dieting youth unhesitatingly specify 'Dongfen' to avoid carbs. Glass noodles trap all spicy soup oil/umami, perfectly satisfying junk cravings healthily.
Eating tips & etiquette
[Unique Eating] Swirl 1 tbsp Taiwan black vinegar (Wu Cu), changing the super-spicy soup to 'sour/spicy (Suanla)' to gulp down to the end while choking!
Allergen
Soy, Wheat, (Beef fat: depends on soup)