LCBO Food & Drink Travel 2026

THE NEW FUSION

Maple Málà Noodles

THE MOREISH SAUCE COATING THESE MAPLE MÁLÀ NOODLES IS NEAR PERFECT—IF YOU CAN BOIL SOME NOODLES, YOU’VE GOT THIS.

Meaning numbing and hot, málà is a beloved Chinese flavour profile that’s wickedly good tempered with Canadian maple syrup. Sichuan versions of chili crisp contain numbing Sichuan peppercorns, something that isn’t true for Lao Gan Ma and many North American brands. Look for Sichuan-made Chuan Nan chili oil online or at Asian grocers—and yes, you can sub with your favourite chili crisp if you already have that on hand. Steamed tender-crisp green veggies make a nice noodle topper alongside the cucumber and cilantro if you have some fridge cleaning to do. 1 tbsp (15 mL) toasted sesame oil 1/2 cup (125 mL) natural peanut butter, smooth or chunky 1/3 cup (80 mL) warm water 3 tbsp (45 mL) rice vinegar 1/3 cup (80 mL) soy sauce, preferably Kikkoman brand 1/4 cup (60 mL) dark maple syrup 1/3 cup (80 mL) stirred chili oil 2 cloves garlic, finely grated or chopped 2 mini cucumbers 1 lb (455 g) dried wheat noodles (see TIP below) 1/4 cup (60 mL) chopped cilantro leaves and stems 1. In a large heatproof bowl, whisk sesame oil, peanut butter and water until smooth. Add vinegar, soy and maple syrup. Again, whisk until smooth. Stir in chili oil (or chili crisp if using) and garlic. Set aside. 2. Using the side of a chef’s knife or a rolling pin, smack cucumbers to break apart. Chop into rough chunks. 3. Cook noodles in salted boiling water until tender. Just before draining scoop out 1/2 cup (125 mL) noodle water and reserve.

WHAT TO SERVE Calabogie Causeway Dark Lager LCBO 50080, 473 mL, $3.65 A good, big-bodied dark lager has the chops to handle this intense sauce, typically fielding its own nutty, coffee and smoky malt notes.

TIP Use whatever wheat noodles you have on hand: Chinese, Taiwanese, even eggless dried Italian pasta. The gist here is a zero-stress pantry-raid. Just avoid egg noodles and those that are very fine as the increased surface area of finer ones can turn the sauce gummy.

Add drained noodles to sauce; toss to coat, loosening with a little reserved water if necessary. 4. Divide between four bowls and top each with cucumber and cilantro. Serve straight away.

Serves 4

42

———————— TRAVEL 2026