Spicy & Numbing Mala Hot Pot Stir-fry: Homemade with Lee Kum Kee Mala Sauce
Easy Mala Xiang Guo Recipe Using Lee Kum Kee Hot Pot Mala Soup Base
Experience the addictive numbing and spicy thrill of Mala Xiang Guo! After enjoying a delicious meal kit, I decided to recreate this amazing dish at home. This recipe allows you to customize with your favorite ingredients, making it extra hearty and satisfying. With Lee Kum Kee’s Mala Soup Base, anyone can easily whip up this flavorful stir-fry!
Main Ingredients- 100g Flat Rice Noodles
- 1 cup Frozen Mixed Seafood (shrimp, squid, mussels, etc.)
- 1 handful Napa Cabbage or regular Cabbage
- 1/2 bunch Perilla Leaves (Shiso leaves)
- 1 handful Bean Sprouts
Cooking Instructions
Step 1
Let’s make a delicious Mala Xiang Guo using various ingredients from the fridge! Besides the basic ingredients, you can add beef, pork, mushrooms (shiitake, king oyster), ham, rice cakes, fish cakes, or even udon noodles for an even richer and more diverse flavor experience. Prepare your ingredients according to your preference.
Step 2
For the frozen mixed seafood (shrimp, squid, mussels, etc.), thaw them and then blanch briefly in boiling water. This helps to remove any fishy odor and makes the seafood taste cleaner. Wash the vegetables (cabbage, bean sprouts) thoroughly and cut them into bite-sized pieces. Wash the perilla leaves cleanly; they will be added at the end for aroma.
Step 3
Flat rice noodles are key to the chewy texture of Mala Xiang Guo. Soaking them in water before stir-frying ensures they become tender and absorb the sauce beautifully. Soak the noodles in cold water about 30 minutes before you start cooking.
Step 4
Heat a generous amount of cooking oil in a wide pan. Add all the prepared ingredients except the flat rice noodles and perilla leaves (seafood, cabbage, bean sprouts, etc.) all at once. Add half a packet of Lee Kum Kee Mala Soup Base and stir-fry over high heat. It’s important to keep stirring continuously to prevent the ingredients from burning.
Step 5
Once the vegetables and seafood are partially cooked and softened, add the soaked flat rice noodles and the perilla leaves. Perilla leaves can become mushy if overcooked, so add them at the very end and stir-fry for just about 3 minutes until everything is combined. Adjust the amount of mala sauce according to your spice preference.
Step 6
Transfer the beautifully stir-fried Mala Xiang Guo to a serving dish. Enjoy this sizzling, mouth-watering dish immediately while it’s hot!
