Sichuan Broad Bean Noodles
Sichuan Broad Bean Noodles
Baijia A-Kuan's broad bean noodles drenched in fiery Sichuan chilli oil deliver the numbing, fragrant heat of real Sichuan peppercorns. Soupless, bold, and not for the timid. Every bite is a mala adventure — tongue-tingling spice layered with deep, complex flavour. Imported from China for those who crave intensity.
- Open and prep
Peel the lid back halfway and take out any sachets sitting inside. Add the seasoning powder into the bowl as directed on the packet. Having everything unpacked and laid out before you pour makes the whole process smoother and quicker.
- Add boiling water
Pour freshly boiled water into the bowl up to the inner line, which is about 600ml (roughly 3 cups). Make sure the water covers all the noodles evenly so they cook through properly. Give it a moment to settle before closing the lid.
- Let it steep
Pop the lid back on and wait for 5 minutes. This is when the noodles soften and the broth develops its full depth of flavour. Resist the urge to peek, the trapped steam does important work making everything come together inside the bowl.
- Stir and serve
Remove the lid and give the bowl a really thorough stir from the bottom up, making sure all the seasoning is mixed through and nothing is stuck to the base. Serve it while it's piping hot and finish with your favourite toppings.
Background
Every packet has a story behind it. Here's where this one comes from, what makes it tick, and why it made the cut for the box.
Baijia A-Kuan is a Sichuan-based noodle brand that has taken China by storm with their broad bean noodles and mala-style seasonings. They specialise in bringing authentic Sichuan street food flavours to the instant noodle format.
Sichuan cuisine is defined by its 'mala' flavour profile, combining numbing Sichuan peppercorns with fiery dried chillies. The province in southwestern China is one of the world's great culinary regions, and its flavours have influenced noodle cultures across Asia.
Served soupless, the sauce is the star. A concentrated blend that coats every strand of noodle with rich, full flavour. Without broth to dilute things, every bite hits with the complete flavour profile, making each mouthful more intense than a traditional soup ramen.
Wide, flat noodles with a chewy, slightly elastic texture that is different from standard wheat ramen. The broader surface area means more sauce clings to each strand, delivering bolder flavour in every bite. A satisfying change of pace from the usual thin noodle format.
Tantanmen is the Japanese version of Sichuan dan dan noodles. While the Chinese original is often dry and fiercely spicy, the Japanese adaptation added a creamy sesame-based broth, creating a smoother, more rounded heat that has become its own distinct dish.
This one is not for everyone, and that is exactly why we love it. The heat is serious and the flavour backs it up completely. If you are the kind of person who adds extra chilli to everything, this was made for you. A favourite among our spice-chasing subscribers.
Topping Suggestions
A few toppings that take this bowl from good to great. Most are already in your kitchen, and every one is optional.
Green Beans
Green beans add a crisp, slightly sweet crunch to instant noodles, providing a fresh and light contrast to the savory noodle base.
Spring Onions
Spring onions provide a mild oniony bite and a touch of freshness, adding a hint of pungency and color to the dish.
Spam
Spam contributes a savory, salty, and slightly smoky character, giving the noodles a hearty, meaty essence.