Sichuan noodles "Mapo tofu"
4 servings
30 minutes
Sichuan noodles 'Mapo Tofu' is a vibrant combination of spicy aroma, silky tofu texture, and the sharp taste of Sichuan pepper. This dish originates from China's Sichuan province, known for its spicy cuisine. It stems from the classic 'Mapo Tofu', made with thick meat sauce, spicy seasonings, and soft tofu, creating an unforgettable contrast of flavors. In this version, the noodles serve as a wonderful addition, absorbing the rich broth and sauce, making the dish hearty and warming. The rich flavors of garlic, ginger, and chili give it a unique character while sesame oil and soy sauce add depth to the aroma. It's the perfect choice for lovers of spicy food and true Asian gastronomy!
1
Place the rice noodles in a large bowl and pour boiling water over them, covering the bowl with a lid. Let the noodles sit for 10-15 minutes until they become soft.
- Rice noodles: 230 g
2
Then drain the water and mix the noodles with ½ teaspoon of heated sesame oil to prevent sticking.
- Sesame oil: 0.5 teaspoon
3
Take a small pot, pour in meat broth and bring it to a boil, then reduce the heat and let it simmer a bit longer.
- Meat broth: 0.8 tablespoon
4
Take a wok pan, add peanut oil to it, and heat on high fire.
- Peanut oil: 1 tablespoon
5
Add garlic, ginger, finely chopped chili pepper, and 1 tablespoon of spicy Sichuan pepper, and fry everything together for a few seconds.
- Garlic: 2 cloves
- Long red chili: 1 piece
- Sichuan pepper: 1.5 tablespoon
6
Add pork mince and chili sauce, mix and continue frying. When the mince turns brown, add rice wine. Cook until the wine is completely evaporated.
- Ground pork: 200 g
7
When the minced meat browns, add tofu cheese and mix.
- Tofu: 450 g
8
Season the ingredients with soy sauce, balsamic vinegar, sesame oil, salt, and add white ground pepper.
- Soy sauce: 2 tablespoons
- Ground white pepper: pinch
- Sesame oil: 0.5 teaspoon
9
Add hot meat broth to the minced meat and tofu cheese, mix, and bring everything to a boil.
- Meat broth: 0.8 tablespoon
10
In a small bowl, mix cornstarch and water, then pour this mixture into a pan with broth, minced meat, and tofu cheese. This will create a sauce that should thicken due to the starch.
- Cornstarch: 1 tablespoon
- Water: 2 tablespoons
11
Add chopped green onions, mix, and remove the sauce from heat.
- Spring onion: 2 pieces
12
Place the noodles on plates, pour the prepared sauce over them, and sprinkle with the remaining spicy Sichuan pepper.
- Sichuan pepper: 1.5 tablespoon
