Fresh wheat noodles tossed in our house spicy sauce — doubanjiang, chili oil, black vinegar, garlic, and Szechuan peppercorn. A bolder, fiercer sibling to the sesame noodles. For those who want heat with every bite.
Where the sesame noodles are smooth and nutty, the spicy noodles are bold and direct. The sauce is built around doubanjiang (fermented Pixian chili bean paste) — the same ingredient that defines Mapo Tofu and Szechuan cooking — combined with our house chili oil, black vinegar, and a generous amount of crushed Szechuan peppercorn for that characteristic má là (numbing-spicy) sensation.
The result is a deeply savoury, spicy, slightly numbing bowl of noodles that builds in intensity as you eat. Topped with minced garlic, scallion, and a drizzle of raw chili oil that pools in the noodles as you mix.