Tingly Peanut Noodles Malaysian Style

Malaysian Satay Meets Sichuan Peppers!

This recipe comes to you from our collaboration with Mama Lam's Authentic Malaysian Flavors.

Cassandra and I connected earlier this year and immediately decided we should do a recipe collaboration together!

Servings: 2

Cook Time: 15 minutes

Ingredients

• 250 grams Udon noodles
• 1 tablespoon 50Hertz Dried Green Sichuan Pepper
• 4 tablespoons Mama Lam’s Peanut Satay Paste
• ¾ cup of coconut milk
• 1 king oyster mushroom (julienned)
• 4–5 oyster mushrooms
• 1 stalk scallion (chopped)

Instructions

1. Cook noodles according to package instructions.
2. Toast 50Hertz peppers in a pan until aromatic.
3. Add satay paste and sauté briefly.
4. Add mushrooms and coat them with the paste.
5. Pour in the coconut milk and let it come to a simmer.
6. Add noodles and mix well.
7. Plate and garnish with scallions. Enjoy!

Who is Mama Lam?

Born and raised in Ulu Yam, Malaysia, Mama Lam immigrated to Queens, New York in 1985, bringing with her the bold flavors of home. Longing for the spicy curries of her childhood, she recreated her family’s recipes from scratch — eventually crafting her own curry paste and hot sauce when nothing else hit the mark.

What started as homemade comfort food became a business in 2016, thanks to encouragement from her daughters. Today, Mama Lam’s is a family-run brand sharing authentic Malaysian flavors with a growing community across the U.S.