While the beef noodle soup at Mala Class is specifically inspired by the Sichuan region, it’s the dish I’ve found in L.A. that comes closest to what I have experienced in Asia. Khao soi ...

Owners Joyce and Luka have curated an outstanding menu that highlights authentic Sichuan dishes at unbeatable prices.

All the flavours of a Sichuan dish brought together ... To serve, divide the stir-fried noodles equally among four serving plates. Spoon over the chilli beef strips in the sauce.

That said, I went ahead and ordered the Spicy Sichuan Beef Noodles (RM15.90). Unlike its “twin,” this place didn’t offer customisation for noodle size or shape, so I was left with the standard mee ...

Add the ginger and spring onions and, after around 45 seconds, add the drained rice noodles and fry for about 2 minutes. Add the browned beef along with the doubanjiang, Sichuan pepper and sugar.

Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander. 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns.