Weeknight Malatang Bowl with Sesame-Chilli Broth

⏱ 35 min · Serves 2

All the fun of a Sichuan street-side malatang stall in one bowl: numbing mala broth, a heap of vegetables, springy noodles and a glossy sesame-chilli sauce stirred through at the table. Pick your own skewer-worthy bits and simmer them for minutes.

Per serving: 812 kcal · 42.0g protein · 63.0g carbs · 44.0g fat

Ingredients

• 1 tbsp neutral oil
• 3 dried red chillies, snipped
• 1 tsp Sichuan peppercorns
• 3 garlic cloves, sliced
• 1 thumb ginger, sliced
• 2 tbsp Sichuan chilli bean paste (doubanjiang)
• 1 star anise
• 800ml chicken or vegetable stock
• 1 tbsp light soy sauce
• 1 tsp sugar
• 200g thinly sliced pork belly or chicken thigh
• 150g firm tofu, cubed
• 6 fish balls or 4 fish tofu pieces (optional)
• 150g fresh udon or 100g dried sweet potato noodles
• 1 small head pak choi, quartered
• 80g enoki mushrooms
• 60g lotus root or bamboo shoot slices
• 1 handful bean sprouts
• 2 tbsp toasted sesame paste or tahini
• 1 tbsp chilli oil, plus more to serve
• 2 spring onions, sliced
• 1 tbsp toasted sesame seeds
• Small handful coriander

Method

1. Heat the oil in a deep saucepan over medium heat. Add the dried chillies and Sichuan peppercorns and fry for 30 seconds until fragrant but not burnt.
2. Add the garlic and ginger, fry 1 minute, then stir in the doubanjiang and star anise and cook for another minute until the oil turns red.
3. Pour in the stock, add soy sauce and sugar, bring to a simmer and cook gently for 10 minutes. Strain if you prefer a smooth broth, or leave rustic.
4. Meanwhile whisk the sesame paste with 3 tbsp of the hot broth and the chilli oil until smooth; divide between two deep bowls.
5. Return the broth to a boil. Add the pork or chicken and fish balls; simmer 3 minutes, skimming any foam.
6. Add the lotus root, tofu and noodles and simmer 3 minutes, then the pak choi, enoki and bean sprouts for a final 1–2 minutes until just tender.
7. Ladle everything into the bowls over the sesame sauce, stir to combine, and top with spring onion, sesame seeds, coriander and extra chilli oil.