Spicy and Savory Mapo Udon
Mapo Udon? Whoever thought of this recipe deserves an award!
Chewy udon noodles and rich, savory tofu are a match made in heaven! Ready for some serious noodle slurping with these plump udon noodles? This recipe is a guaranteed crowd-pleaser and incredibly satisfying. Master the recipes of the world with Man-Gae Recipe.
Essential Ingredients- Udon noodles, 1 serving (using dashi broth or store-bought udon broth will enhance the flavor!)
- Soft or silken tofu, 1/2 block (recommended for a tender texture)
- Ground pork, 1/2 cup (ground beef can be used as an alternative)
- Green onion, 1/4 stalk (finely chopped for aroma)
- Minced garlic, 2 Tbsp (a crucial ingredient for flavor)
- Minced ginger, 1/2 Tbsp (adds an exotic touch)
- Water, 1 cup (using broth will result in a deeper flavor)
- Cornstarch, 1/2 Tbsp (to thicken the sauce)
- Water, 1 Tbsp (for cornstarch slurry)
- Chili oil, a drizzle (for spiciness and sheen)
Sauce Ingredients- Doubanjiang (spicy broad bean paste), 1 Tbsp (the heart of mapo sauce)
- Oyster sauce, 1 Tbsp (adds umami)
- Red pepper flakes, 1/2 Tbsp (adjust to your preference)
- Black pepper, a pinch (finishing spice)
- Doubanjiang (spicy broad bean paste), 1 Tbsp (the heart of mapo sauce)
- Oyster sauce, 1 Tbsp (adds umami)
- Red pepper flakes, 1/2 Tbsp (adjust to your preference)
- Black pepper, a pinch (finishing spice)
Cooking Instructions
Step 1
Dice the tofu into approximately 1.5cm cubes. If you cut them too small, they might crumble. Finely chop the green onions.
Step 2
Heat a generous amount of chili oil in a deep pan or wok. Add the chopped green onions, minced garlic, and minced ginger. Sauté over medium-low heat until fragrant. Be careful not to burn them; releasing the aroma from the green onions is key.
Step 3
Add the ground pork to the fragrant oil and stir-fry over high heat until no longer pink. Once the meat is cooked, add the doubanjiang, oyster sauce, red pepper flakes, and black pepper. Stir well to combine with the ingredients and cook for another minute to enhance the flavors.
Step 4
Pour 1 cup of water (or udon broth) into the sautéed mixture and bring to a boil over high heat. Once it boils, reduce the heat to medium and let it simmer for the flavors to meld.
Step 5
Add the diced tofu and simmer for about 5 minutes. Gently stir to avoid breaking the tofu. In a small bowl, mix 1/2 Tbsp of cornstarch with 1 Tbsp of water until smooth to create a cornstarch slurry. Gradually pour the slurry into the boiling sauce while stirring until it reaches your desired thickness. Make sure it doesn’t clump.
Step 6
Finally, add the pre-boiled chewy udon noodles and cook for another 1-2 minutes, stirring gently, until the sauce coats the noodles beautifully. Your delicious Mapo Udon is ready! Enjoy it piping hot. You can also add a fried egg or some bok choy for an extra touch.
