Serves: 2 person
Time: 45 minutes
Ingredients:
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
Method:
- 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.
- 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.
- Mince garlic. Heat a pan with 1 tbs of oil, fry the garlic until it is lightly browned.
- Add in the Doubanjiang and salted black beans, fry until fragrant.
- Pour in the chicken stock and add a pinch of salt, sugar and white pepper.
- Cut tofu into small cubes and pour into pan.
- Half the straw mushrooms and add it into the pan.
- Let the mixture simmer for about 15 minutes. If the pan becomes dry, add water.
- In a cup, mix the corn starch and 2 tbs of water.
- 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.
- 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.
