Serves : 2 person
Time : 45 minutes
2 packets of Plain Youmee Noodles
2 cloves garlic
1 firm tofu
250g of mince beef/chicken
Salt and pepper to taste
A pinch of sugar
1 tbs corn flour
2 tbs water
3 tbs Doubanjiang (Spicy Chili Bean Paste)
1 tbs Salted Black Beans / Taucu
2 tbs of Oil
1 cup of chicken stock
½ can of straw mushroom
Chopped spring onions for garnishing
1. Bring a medium pot of water to a boil. Add the Youmee noodles and cook until just tender, 2 to 3 minutes. Drain in a colander and immediately rinse the noodles well with cold water. Shake the colander to remove excess water. Set aside.
2. Heat a pan with 1 tbs of oil, then fry the mince. Brown the mince thoroughly until is it crispy in texture. That will take about five minutes or so. Set aside.
3. Mince garlic. Heat a pan with 1 tbs of oil, fry the garlic until it is lightly browned.
4. Add in the Doubanjiang and salted black beans, fry until fragrant.
5. Pour in the chicken stock and add a pinch of salt, sugar and white pepper.
6. Cut tofu into small cubes and pour into pan.
7. Half the straw mushrooms and add it into the pan.
8. Let the mixture simmer for about 15 minutes. If the pan becomes dry, add water.
9. In a cup, mix the corn starch and 2 tbs of water.
10. Towards the end of the 15 minutes, pour in the corn starch mixture to thicken the dish. When the sauce starts to thicken, you can remove it from the heat.
11. Set noodles in a bowl or plate, and pour the mapo tofu sauce on it.
12. Garnish it with chopped spring onions. It’s time to eat.