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 ...

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.

Owners Joyce and Luka have curated an outstanding menu that highlights authentic Sichuan dishes at unbeatable prices. Including crispy deep-fried tofu, fiery beef jerky, rich Dan Dan noodles and tangy ...

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.