Recipe of Mala-Inspired Spicy Chilli Oil Noodle soup
This Hotpot-Inspired Mala Noodle Soup is a halal-friendly take on mala flavours, using asam paste to create a rich, reddish chilli oil appearance without a traditional chilli oil broth. Made with Vit’s Economy Pack noodles and Red Eagle Oil, the soup delivers a bold, tangy-spicy aroma with springy noodles, packed with proteins and vegetables for a comforting, flavourful bowl that’s easy to prepare and satisfying to enjoy.
Ingredients
- 2 blocks of Vit’s Economy Pack noodles
- Chicken cubes
- Prawn cubes
- Sausages
- Crab sticks or crab meat
- Assorted fish balls
- Mushrooms
- Bok choy
- 2 eggs
- Chili flakes
- Chopped fresh chili (optional, for extra heat)
- 2 tablespoons asam pedas paste
- Red Eagle Oil
- Water
- Spring onions (onion leaves)
- Celery leaves
Method
- Heat a pan or pot over medium heat and add a small amount of Red Eagle Oil. Add the chilli flakes and stir-fry until fragrant.
- Add the hotdog, chicken cubes, prawn cubes, eggs, assorted fish balls, crab sticks, and mushrooms. Stir-fry briefly until the proteins begin to cook.
- Add the asam pedas paste and enough water to form a soup base. Bring to a boil and let it simmer until the ingredients are cooked through.
- Add the noodles and cook for about 3 minutes or until al dente.
- Add the bok choy and cook until just tender.
- Stir in the spring onions and celery leaves to enhance the aroma.
- Season with salt or MSG to taste, and add chopped chili if you prefer extra spice.
- Serve in a bowl and enjoy while hot
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