Homemade instant noodle mix series: Crack slurp mix

Homemade instant noodle mix series: Crack slurp mix

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Today we’re launching yet another recipe series!  One that I’ve been wanting to put together for awhile and, if I’m being totally honest, I haven’t been this excited about something for a long time.

It’s called, Homemade Instant Noodle Mix Series!

This new series is my answer to my own struggle over the years during the frequent occurrences when instant noodles – one of my loyal and trusty, lifelong companion – fails to be A) adequately satisfying, B) available at wherever I am currently residing, C) excessively reliant on chemical flavorings and preservatives, and D) reaching the full potential of the culinary wonderland that instant noodles have every capability to become.

This series will bring you relatively easy recipes that each creates one large batch of an ultra-concentrated seasoning, very much like the flavoring packets that come with commercially packaged instant noodles except in a larger quantity, which you could later use to build better-than-most-commercially-sold instant noodles simply by adding water, stock, and noodles of your choice.  Less than 20 minutes of cooking will secure you with a great number of highly gratified, 5-minutes slurps for months to come.  Just the mere idea of having contributed a few of these into this rotten, twisted, putrid world of our own making, makes me feel like I’ve done my part as a repenting member of the society and thus releases me from a few years of intensive therapies.

Because from this day on, homemade instant noodle will no longer be an oxymoron.  From this day on, whenever we crave either the convenience or deliciousness of an instant slurp, we shall be free from concerns of being mummified by excessive preservatives or growing a fifth limb from the unpronounceable ingredients in fine prints.  From this glorious day on, we the people, shall not be denied of our rights to all the possibilities of instant noodling based on our nationality, wealth, travel visas, broken supermarket inventories, the tyranny of international trading policies and above all, the utter lack of creativity from every major instant noodle manufacturers.  Hear me, Zeus!

Okay that’s a bit much but you get the point.  This series will touch upon new slurpable delights inspired by Taiwan, Japan, Korea, Southeast Asian and etc, but to kickstart it:

WHAT:  A Lady And Pups classic from the archive called Crack Slurp, now reincarnated in a single, streamlined, simplified and formulated sauce that you can keep in a bottle.

WHY:  This is actually the dish that inspired me to create this series in the first place.  As previously confessed, we eat this noodle possibly more often than any other single item on the menu, so much as that I’ve been wanting, for quite some time, to coordinate its previously tedious components into a single, cohesive formula, one that I could literally grab from the fridge and dress the noodles in one stroke.

HOW:  After some considerations, I’ve removed the one component from the original recipe that may deter some people from trying it out, and that is to render chicken fat, aka schmaltz, from chicken skins and such.  The animal fat would obviously provide an added aroma and richness to the dish, but for practicality sake, I’ve concluded that properly treated vegetable oils could bring the noodles to close standings as well, by dialing up on the uniquely floral fragrance from Sichuan peppercorns.  Then instead of having the fried shallots as a loose component, I blended it together with the rest of the seasonings to create an one-stop, fiercely aromatic, savory, spicy and tingling oil sands if you will, that properly adheres to the noodles of your choosing in a perfect ratio of smooth grit and grease.

If you haven’t been touched by the promise of fried shallots, no thanks needed.  If you haven’t been called to the light of Sichuan chili paste, the mothership of Sichuan cuisines, the pleasure’s all mine.  If you find yourself utterly powerless to pull away from this potentially addictive dope which costs nothing and goes everything, that you need to pour it down the trash before burning it with lighter’s fuel to stop yourself from salvaging… well, I offer no apology as well.

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  • 6 small shallots
  • 1 cup (205 grams) canola oil
  • 3 small scallions, cut into segments
  • 1/4 cup (80 grams) sichuan douban chili paste
  • 1/2 cup (140 grams) soy sauce
  • 1 tbsp + 1 tsp (20 grams) balsamic vinegar
  • 2 tsp (10 grams) fish sauce
  • 1 1/2 tsp light brown sugar
  • 1 1/2 tbsp ground sichuan peppercorns
  • 1/2 tsp ground white pepper


  1. Peel the shallots, then cut them into evenly thin slices. I like to do this with the thickest setting on a truffle shaver, but you could also do it with the slicer-attachment on your food-processor. The thinness of the slices is not as important as the evenness, but make sure they are NO thicker than 1/8" (3 mm).
  2. Place a fine sieve over a large bowl, set aside. Transfer the sliced shallots into a NON-STICK pot (or else it will burn on the rest of the steps) with canola oil, and set over high heat. Once the oil starts to bubble, turn the heat down to medium-low. Stirring and swirling the pot almost constantly, and cook until the shallots are shriveled and medium golden browned, about 10~13 minutes. They will not feel crispy at this point, but don't worry, they will crisp up during cooling. Drain the fried shallots through a fine sieve and reserve the oil. Use two chopsticks or forks to fluff up the fried shallots to maximize aeration. You'll notice that they continue to darken in color, which is why we want to take them off heat when they are only medium browned. Set the fried shallots aside to cool.
  3. Add 2 tbsp of the frying oil back into the same pot (no need to wash) and set over medium-high heat. Add the scallions and cook until they are almost charred on the edges. Then add the sichuan douban chili paste, and cook for 2 minutes until fragrant. Transfer the mixture into a blender, along with soy sauce, balsamic vinegar, fish sauce and light brown sugar. Set aside
  4. Now add all the frying oil into the same pot (no need to wash) and set over high heat. Add ground sichuan peppercorns and ground white pepper, and cook for about 20 seconds. Transfer all the oil into the blender as well, along with the reserved fried shallots. Run for 1~2 minutes until the sauce is smoothly pureed. Transfer into an air-tight container and kept in the fridge until needed. Due to its high sodium content, I'm going to say it'll keep for up to 2 months.
  5. To make the noodles, you can use any type of dried Asia noodles that you prefer. If you can find those bricks of ramen noodles without seasoning packets, that would work great as well. Once you cook the noodles according to directions, generously dress them with instant crack slurp mix (mix well before using). The amount of largely depend on the types/thickness of the noodle you use. But don't be shy about it. If you'd like, you can dress up the noodle with fresh scallions or grated garlic as well. A fried egg never hurt.

  • Janis Martin-Hughes

    May 24, 2018 at 10:04 PM Reply

    Is there a substitute for doubon chili paste – can I use gojujang?

    • mandy@ladyandpups

      May 25, 2018 at 11:51 AM Reply

      Janis, Sichuan douban chili past is NOT the same thing as gojujang. Gojujang is often sweet, and has a great content of it being startch, not as pungent and powerful as douban in my opinion. I would really encourage you to try sichuan douban paste (just a simple click from Amazon :). I think you’ll love it.

  • Tara

    May 24, 2018 at 10:20 PM Reply

    This looks so good! Thanks for the link to the ingredients on Amazon. Could you suggest some dried asian noodles on Amazon too? I’m not sure what kind would be good. Thank you!

  • Linda Woods

    May 24, 2018 at 11:45 PM Reply

    God help me! Yikes, I love it. Like Sichuan chili crunchy paste, but better.My daughter makes fermented gojujang so I will make this for sure.
    When will your book be launched? Hope you come to Vancouver for book tour.
    Cheers Mandy

    • mandy@ladyandpups

      May 25, 2018 at 11:47 AM Reply

      Linda, keep in mind that Korean gojujang and Sichuan chili paste is not the same thing, but maybe it’ll work in a different way as well. Let me know :)

      • Linda

        May 25, 2018 at 1:26 PM Reply

        Oh, I miss read thus, I do have douban paste also so no problemo.

  • BnT

    May 24, 2018 at 11:46 PM Reply

    Hello, love this recipe already. By chance is there any substitution for Sichuan peppercorns? I’m concerned that this may be a very spicy dish. If I don’t want it as spicy, could I substitute regular peppercorns or something in for this recipe? Thanks for the help and considerations!

    • mandy@ladyandpups

      May 25, 2018 at 11:46 AM Reply

      BnT, sichuan peppercorns are actually not spicy at all :) They only provide the “numbing” factor, making your tongue tingle a bit. What makes it spicy is actually the Sichuan chili paste. But I would say that this recipe is not that spicy really.

  • Erica

    May 25, 2018 at 1:18 AM Reply

    I am SO excited for this!
    I have a question though. I have a very small fridge and I tend to freeze everything in single-serving size batches in a free-standing freezer instead. Do you think this would do OK frozen?

    • mandy@ladyandpups

      May 25, 2018 at 11:45 AM Reply

      Erica, you can certainly freeze it. BUT, you’ll have to divide it into SMALL INDIVIDUAL servings first, and re-warm up so it’s liquid form again before using :)

  • susan

    May 25, 2018 at 1:30 AM Reply

    I proclaim you as my Kitchen Goddess, or does sainthood come first?

  • Sarah

    May 25, 2018 at 2:48 AM Reply

    Which noodles did you use in the photo? I’ve never seen those.

    • mandy@ladyandpups

      May 25, 2018 at 11:42 AM Reply

      Sarah, it’s a dried flat noodle from Taiwan. But you can use all kinds of dried Asian noodles :)

      • Vanessa

        May 29, 2018 at 9:49 AM Reply

        Yes! I just moved to Taiwan and these are my favorite noodle =) I think here they’re called Guanmiao noodles (關廟麵), after the district in Tainan they come from. They’re so good, and since they’re sun-dried they’re not greasy!

  • Tammy

    May 25, 2018 at 3:19 AM Reply

    I can’t wait to make this! Will the fish sauce be missed if omitted? Trying to make it vegetarian…

  • Jillian

    May 25, 2018 at 4:32 AM Reply

    this is everything i love in a sauce. thank you!

  • Dawn Barnhart

    May 25, 2018 at 8:08 AM Reply

    Ohh – I predict this will be my favorite series!! However, I’d prefer to use the schmaltz as I’ve enjoyed the original crack-slurp so much. The ratios here don’t seem to be the same. How much schmaltz instead of canola would you recommend? Thanks much!

    • mandy@ladyandpups

      May 25, 2018 at 11:41 AM Reply

      Dawn, yes I have changed the ratio a bit, and simplified the ingredients. You can of course use schmaltz if you’d like, even better! Schmaltz will solidify after chilling, making the sauce just slightly harder to remix later, but if that’s not a concern then I’d say swap 100%.

  • Christina Patra

    May 25, 2018 at 11:38 AM Reply

    Looks amazing! Was wondering what the shelf life is?

    • mandy@ladyandpups

      May 25, 2018 at 11:39 AM Reply

      Christina, definitely keep it in the fridge. It’s so salty that I think it will keep for at least 2 months.

  • Cathy

    May 25, 2018 at 2:32 PM Reply

    This noodle mix sounds fabulous. I’m stuck for what non-stick pot to use, all I have is stainless steel or Le Creuset and I don’t that I can use high heat with the Le Creuset. Out of curiosity could you tell us what you use?

  • Sushidoll

    May 26, 2018 at 12:23 AM Reply

    Yess!!! I loved your original crack slurp recipe and article!!!!
    Can’t wait to try this, egg on top obviously :)
    I feel like toasted black sesame seeds sprinkling action at the end would do good as well.

  • Chris

    May 26, 2018 at 10:20 PM Reply

    Hi Mandy – would u suggest fine sieving the ground Szechuan peppercorns if you are grinding them whole? Thanks and totally love everything you do :)

    • mandy@ladyandpups

      May 27, 2018 at 12:22 PM Reply

      Chris, I don’t have a problem with tiny bits of Sichuan peppercorns so I never sieve it. But if you want super fine texture, you can :)

  • Shauna

    May 26, 2018 at 11:38 PM Reply

    I love this recipe post! Beautiful and raw photography as well.

  • Bela

    May 27, 2018 at 7:09 AM Reply

    Thank you so much for this recipe. Here is my question: Can I, um, somehow turn this…into soup? Or is it not worth it?

    • mandy@ladyandpups

      May 27, 2018 at 12:21 PM Reply

      Bela, no I don’t think it’ll work for soup. But I’ll have more soup noodle mix coming up in the following weeks ;)

      • Bela

        May 29, 2018 at 3:53 AM Reply

        I’m on the edge of my seat :)

  • Kari

    May 28, 2018 at 1:31 AM Reply
  • Hilda

    May 28, 2018 at 6:48 PM Reply

    Yumyumyum – can’t wait to try this. If I were to be lazy and use store-bought fried shallots (have a bag from Taiwan to finish up), about how much do you think I should use? Half a cup? Three-quarters?

    • mandy@ladyandpups

      May 28, 2018 at 8:37 PM Reply

      Hilda, if you use store-bought fried shallot, the oil will not have any aroma from frying the shallots, and the sauce will be less aromatic as a result. I don’t know if doubling the fried shallots will help, which will be about 2 cups.

      • Hilda

        May 28, 2018 at 10:56 PM Reply

        Ok, that is a very good point. You’ve convinced me not to go the lazy route!

  • june2

    May 29, 2018 at 9:51 AM Reply


  • Misrii - Homemade Food

    May 29, 2018 at 3:47 PM Reply

    This looks so good! Thanks for the link to the ingredients
    Looking for Homemade Food ? Get the app!

  • Tu

    May 29, 2018 at 6:50 PM Reply

    This sounds amazing. I can’t wait to try it. If, I make this sauce and store it in a mason jar do I need to refrigerate it and how long do you think it would last?

  • Laura

    May 30, 2018 at 1:47 AM Reply

    What type of noodles are you using in the photos that accompany this recipe?

  • Alex S

    May 30, 2018 at 9:14 AM Reply

    This was amazing!!! I have been reading your blog for years and have never tried any of your recipes before. I was able to find all of the ingredients at my local Asian market and used 2 cups of store bough fried shallots (we don’t have a range hood right now. I definitely see us eating this ALL the time. As a new mom, this series is perfect. I can’t wait to try your quick noodle bowls!

  • gil

    May 31, 2018 at 12:08 AM Reply

    making a vegan version of this, subbing a recipe for vegan fish sauce (cooks illustrated site if anyone needs to know)! THANK you for the helpful link to the good Pi Xian paste!

  • Jane

    June 1, 2018 at 2:35 AM Reply

    Just made this..delicious! I’m actually transferring some of this to a jar
    as a gift to a friend. (initially it was going to be a larger jar…) lol.
    Threw some pea sprouts in with the noodles. YUM!

  • Lorelyn Eaves

    June 1, 2018 at 6:16 AM Reply

    Loved the sauce…So, I now have lots of pepper corns and chili paste how else can I use it.
    Some ideas please.

  • Libay

    June 5, 2018 at 3:27 AM Reply

    I love the labels. What font did you use and what kind of paper for the labels? These would be fun food gifts.

    • mandy@ladyandpups

      June 5, 2018 at 12:23 PM Reply

      Libay, the font is condensed avenir, and simple brown paper with double-sided tape :)

      • Libay

        June 10, 2018 at 12:52 AM Reply

        Thank you

  • Clutchngrab

    June 6, 2018 at 3:14 AM Reply

    I have some Chinese black vinegar. My guess is I would match the balsamic amount for a possibly more authentic taste?

    • mandy@ladyandpups

      June 6, 2018 at 12:15 PM Reply

      clutchngrab, I actually prefer balsamic vinegar in this recipe because it’s fruity and not as intrusive :)

  • Charlene Tsai

    June 7, 2018 at 10:35 AM Reply

    Hi Mandy, I’m vegan but would really like to make this recipe. What would you recommend as a substitution for fish sauce?

  • Katharine

    June 7, 2018 at 10:53 PM Reply

    So this is somewhat unimportant, but I love these labels! Did you buy them or make them?

  • Luke

    June 15, 2018 at 12:40 AM Reply

    I will definitely be making batches of this for family and friends. Is Sichuan Chili Bean Paste the same as Lee Kum Kee Chili Bean Paste?

    • mandy@ladyandpups

      June 15, 2018 at 1:00 AM Reply

      Luke, I think yes, but I do not like lee Kim kee chili bean paste/doubanjiang. If at all possible, try to get the same type as the link I have included in the recipe (not a sponsor).

  • Matthias

    July 18, 2018 at 7:31 PM Reply

    Am I right that you transfer the whole cup of oil to the blender?

  • AnnieN

    August 4, 2018 at 2:51 AM Reply

    Made this last weekend and my husband can’t get enough. The seasoning is just right. I even found the noodles that you have in the pictures. Easy recipe with fantastic results. Thank you for the recipe.

  • Janeen

    August 6, 2018 at 5:24 PM Reply

    Oh my goodness, this sauce was absolutely fantastic! It really wasn’t spicy at all to my taste, but I’m eager to try mixing in more of the douban paste in the future. I wasn’t sure if I needed red or green Sichuan peppers, but after referencing another of your recipes, I decided to mix the two, having slightly more of the red than the green, and it turned out great with a slight numbness ☺️. Thank you so much for a great recipe!!! I’m so excited to use up the rest of my mason jar of this stuff.

  • Good Bitee - Homemade Food

    May 20, 2019 at 5:57 PM Reply

    You have the best cocktail recipes! The watermelon one is calling my name on this rainy afternoon. I need a taste of summer!

  • readeranon

    October 24, 2019 at 9:15 PM Reply

    I made this last night and it was a huge hit!

  • Happy wheels

    March 14, 2023 at 5:49 PM Reply

    Adding aromatic fried onions enhances the dish’s visual appeal.

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