Ma la xiang guo is a spicy and numbing Chinese stir-fry loaded with noodles, shrimp, potatoes, and lotus root. This easy home version uses Hai Di Lao sauce or a homemade mala blend for authentic Sichuan heat and that signature tingling sensation.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Bring a large pot of water to a boil. Add cabbage, potatoes and lotus roots and blanch for about 1-2 minutes. Drain off water and refresh with cold water and set aside
Whatever noodles you use, cook them according to the instruction. I use instant ramen noodles
Preheat your skillet or wok. If you use ready-made ma la sauce, add about 3-4 Tbsp of the sauce, or in my case, I use 1/2 pack of Hai Di Lao ma la sauce. If you decide to do the homemade ma la sauce, add about 3 Tbsp of lao gan ma chili and Sichuan peppercorns. The amount is really up to your tolerance. Add onion and stir fry for another 2 minutes
Add the shrimp and stir fry until they just started to turn pink. If you use meat slices, add them here too. Add the fish cakes along with the blanched veggies, noodles and whole dried chilies. Add seasonings and stir to mix everything. Stir to mix everything to make sure they are coated with the ma la sauce. Have a taste, at this point if you feel like you need more, you can add more of the ma la sauce. Turn off the heat
Add the toasted nuts, sesame seeds, green onion and give them a final toss to mix everything. Garnish with some fresh cilantro leaves. Serve immediately
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a wok or skillet with a splash of water to restore texture; keep noodles and sauce separate if meal-prepping to prevent sogginess.
Ma (麻) means numbing and la (辣) means spicy. The numbing comes from Sichuan peppercorns, which contain hydroxy-alpha sanshool—a compound that triggers a tingling sensation on your mouth and tongue.
Yes. Make your own mala sauce by toasting Sichuan peppercorns and dried chilies, infusing them into oil, then mixing with soy sauce, vinegar, and garlic. The recipe includes guidance for this.
Potatoes, lotus root, cabbage, and onion are traditional. You can swap in mushrooms, bamboo shoots, bell peppers, or leafy greens—choose vegetables that hold up to high-heat stir-frying.
Yes. Skip the shrimp and fish cakes, and add tofu, chickpeas, or extra vegetables. Use vegetable broth if you prefer, and ensure your mala sauce contains no fish-based ingredients.
It's very spicy and numbing. Start with less sauce and Lao Gan Ma chili crisp, then taste and add more to your heat preference.
