Maple Mala Noodles from the LCBO Food and Drink Magazine Travel Issue 2026 - Live and Learn

The Liquor Control Board of Ontario (LCBO) is one of the world's largest single purchasers of alcohol. It has been publishing a great food and drink magazine for years and last year, published its first travel version of the magazine. This recipe comes from the 2026 travel edition. I halved the recipe and made it for my friend Janice, an individual who is open to new flavours. The photo below is taken directly from the magazine, and here's why.....

My dish was not photograph-worthy. There were several things I did wrong with this recipe:

1) I served it warm, as directed, and the sauce basically slid off the noodles. Cold leftovers the following day had both better texture and flavour. 

2) The cucumbers were a questionable addition to this dish, even though I tried to make them slightly more flavourful by placing them in vinegar for several hours prior to plating. They really needed a better dressing. Any dressing. 

3) The meal should be served in an appropriate-sized bowl. I used a dinner-plate for this slippery noodle dish. That was unwise.

4) And finally, although I thought I was buying cilantro to garnish the meal, what I actually brought home from the grocery store was flat-leaf parsley.

I think that the dish would be significantly improved if topped with some crushed roasted peanuts and either a few cooked shrimp or bites of cooked chicken. 

Ingredients:

• 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 
• 1/4 cup (60 mL) dark maple syrup (very Canadian) 
• 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  
• 1/4 cup (60 mL) chopped cilantro leaves and stems 

Methods:

In a large heatproof bowl, whisk the sesame oil, peanut butter and water until smooth. Add the vinegar, soy and maple syrup. Again, whisk until smooth. Stir in the chili oil (or chili crisp if using) and garlic. Set aside.  Using the side of a chef’s knife or a rolling pin, smack the cucumbers to break them apart. (Why, I'm not sure). Chop them into rough chunks. Cook the noodles in salted boiling water until tender. Just before draining scoop out 1/2 cup (125 mL) of the noodle water and reserve. Add the drained noodles to the sauce; toss to coat, loosening with a little reserved water if necessary. Divide between four bowls and top each with cucumber and cilantro. Serve straight away. Serves 4 

TIP:Use whatever wheat noodles you have on hand: Chinese, Taiwanese, even eggless dried Italian pasta.