Vegetarian Noodle Soup Recipe | Vegan Spicy Noodle Soup | Mala Noodles


Vegetarian Noodle Soup Recipe | Vegan Spicy Noodle Soup | Mala Noodles

Hello Spicy Noodle Soup lovers,

Today I am sharing Vegan Spicy Noodle Soup recipe or Vegetarian Noodle Soup recipe or also known as Mala noodles. I made this delicious vegan or vegetarian Mala noodle soup base using simple ingredients like Sichuan pepper, sesame seeds, crushed garlic & chilli flakes. If you are a fan of noodle soup but want to stay clear of unhealthy ingredients found in store bought soup bases, you must try this.

This recipe makes 2 bowls of Vegetarian Noodle Soup or Vegan Spicy Noodle Soup or also known as Mala Noodles.

Dry Sweet potato noodles 2 portion (you can also use any dry noodle you like)
Baby Spinach 2 cup
Blanched bean sprouts 1 cup
Cubed tofu 2 cups
Chopped Spring onion-4 tablespoon
Chopped fresh coriander-2 tablespoon
Fried peanuts- 3 tablespoons

Soup Base ingredients:
6 cups of vegetable stock lightly salted
Finely crushed garlic 1 large clove
Toasted sesame seeds 1 tablespoon
Toasted ground Sichuan pepper – 1/2 tbsp
Chilli flakes 1 tablespoon
Salt 1/2 teaspoon or to taste
Hot oil 2 tablespoons

1. Fry 3 tablespoons of peanuts in 1 teaspoon of vegetable oil and keep it aside to cool down.
2. Toast 1 tablespoon of sesame seeds and keep it aside.
3. Toast 1 tablespoon of Sichuan pepper, ground into powder and keep it aside.
4. Take 1 large clove of garlic, crush it & chop it finely.
5. Take a small bowl that can take high heat well and add to it the crushed garlic, 1 tbsp sesame seeds, 1/2 tbsp Sichuan pepper powder, 1 tbsp chilli flakes and 1/2 teaspoon salt.
6. Heat 2 tablespoons of vegetable oil and pour the hot oil on top of the ingredients in the bowl. Give it a mix. Fragrant chilli oil is ready.
7. Add 3 cups of vegetable stock & 1 cup of cubed tofu in a pot and give it a boil.
8. Take a noodle bowl, add 1 tablespoon of light soy sauce, 1/2 tablespoon of vinegar, 1/2 of the chilli oil you just made and 1/2 teaspoon chopped spring onion.
9. When the stock is hot, add 3 cups of stock and tofu cubes into the noodle bowl.
10. Boil water in a pot and add dry sweet potatoes noodles to it and boil for 2 minutes or according to the instruction on it’s package. Add 1 cup of baby spinach into the pot and blanch the spinach for 20 seconds. Drain the noodles & spinach.
11. Add the noodles and spinach into the noodle bowl with hot soup base. Top up the bowl with 1/2 cup of blanched bean sprouts, few tofu cubes, chopped spring onion and fresh coriander. Finally sprinkle 1.5 tablespoons of fried peanuts.
12. Hot, spicy, sour and delicious Sichuan flavoured soup noodle is ready. Serve piping hot.






  1. The temperature has dropped here, and I was wondering what to make for dinenr. I remembered your recipe and gave it a try. We loved this noodle, bursts of flavors with kick of spices. It was sooo good, my husband and I had seconds. 🙂 Thank you for sharing your cooking gift to others.