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Hey there, food lovers! If you’re in the mood for something spicy, savory, and satisfying, look no further than this Chicken Mapo Tofu Ramyun. It’s the perfect fusion of a classic Sichuan dish and everyone’s favorite instant noodles. The tender chicken, silky tofu, and bold flavors will make this dish a new favorite in your home. Plus, it’s super easy to make! Ready to dive into this mouth-watering recipe? Let’s get cooking!
Method
Prepare the Chicken and Tofu
Start by cutting the chicken thigh into small, bite-sized pieces. In a small bowl, combine the Chinese rice wine, oyster sauce, corn starch, and water. Stir well to form a smooth marinade. Place the chicken pieces in the marinade and toss them to ensure that each piece is coated. Let the chicken marinate for about 10 minutes. While the chicken is marinating, cut the tofu into small cubes. You can adjust the size of the tofu pieces depending on your preference smaller pieces absorb more flavor, while larger chunks remain firm in the dish.
Fry the Aromatics
Next, heat 1 tablespoon of oil in a pot over medium heat. Once the oil is hot, add the minced garlic, sliced red chili, and minced ginger. Stir everything together and cook for about 1-2 minutes, or until the aromatics become fragrant. Be careful not to burn them, as it can alter the flavor. This step infuses the oil with the spices and builds a flavorful base for the dish.
Cook the Chicken
Now it’s time to cook the marinated chicken. Add the chicken pieces to the pot with the aromatics. Allow the chicken to brown for about 20 seconds, giving it time to sear in the hot oil. Once browned, stir the chicken to mix it with the garlic, ginger, and chili. This helps the chicken absorb the aromatic flavors and ensures that every bite is packed with delicious seasoning.
Add the Sauces and Stock
Once the chicken is browned and coated with the aromatic mixture, it’s time to add the flavoring sauces. Stir in the doubanjian (chili bean paste), ensuring that the chicken is evenly coated. The doubanjian is essential for that authentic Sichuan flavor and a slight spicy kick. Next, add the light soy sauce, dark soy sauce, oyster sauce, sugar, and Sichuan peppercorn. These ingredients create a balanced, savory sauce with a touch of sweetness. After all the sauces are well-mixed, pour in the chicken stock (or veggie stock if preferred) and bring the mixture to a boil. This forms the broth for the dish, which will later infuse the noodles and tofu with even more flavor.
Cook the Noodles and Tofu
Once the broth is boiling, it’s time to add the main components instant noodles and tofu. Gently add the tofu cubes to the pot, stirring them in to avoid breaking them apart. Add the instant noodles next, making sure they’re submerged in the broth. Stir everything to combine, then cover the pot. Let it cook for 3-4 minutes, or until the noodles are tender and fully cooked. Be careful not to overcook the noodles as they can become too soft and mushy if left for too long.
Serve and Garnish
Once the noodles are cooked, remove the pot from the heat. Ladle the Chicken Mapo Tofu Ramyun into bowls, ensuring a good mix of noodles, tofu, and broth in each serving. Finally, garnish your dish with freshly sliced green onions to add a burst of freshness and a touch of color. Now, you’re ready to enjoy this flavorful and comforting dish!
Necessary Tools
- Pot
- Knife and cutting board
- Frying pan
- Spoon for stirring
- Measuring spoons
- Bowl for marinating chicken
Chicken Mapo Tofu Ramyun
Difficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
10
minutesTotal time
25
minutesIngredients
1 chicken thigh (optional)
1/2 tsp Chinese rice wine
1/2 tsp oyster sauce
1 tsp corn starch
2 tsp water
300g medium tofu, cut into small pieces
1 tbsp oil
2 garlic cloves, minced
1 green onion, sliced
1 red chili, sliced
1/2 tsp ginger, minced
1 tbsp doubanjian (Sichuan Pixian chili bean paste)
1/2-1 tsp light soy sauce (adjust to taste)
1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tbsp oyster sauce
1/4 tsp roasted ground Sichuan peppercorn
2 cups chicken stock (or water/veggie stock)
Instant noodles (I used Shin Ramyun packet)
Directions
- Prepare the Chicken and Tofu Cut the chicken into small pieces. In a small bowl, mix together the Chinese rice wine, oyster sauce, corn starch, and water to create the marinade. Toss the chicken in this mixture and let it marinate for about 10 minutes. Cut your tofu into small cubes (or your preferred size).
- Fry the Aromatics Heat a tablespoon of oil in a pot over medium heat. Add the minced garlic, sliced chili, and ginger. Fry them until fragrant, about 1-2 minutes.
- Cook the Chicken Add the marinated chicken to the pot and let it brown for about 20 seconds. Stir to coat the chicken with the garlic, chili, and ginger mixture.
- Add the Sauces and Stock Stir in the doubanjian (chili bean paste) and mix until the chicken is evenly coated. Add the light soy sauce, dark soy sauce, oyster sauce, sugar, and Sichuan peppercorn. Pour in the chicken stock (or water/veggie stock) and bring it to a boil.
- Cook the Noodles and Tofu Once the stock is boiling, add the instant noodles and tofu to the pot. Stir everything together, then cover the pot and cook for about 3-4 minutes or until the noodles are done.
- Serve and Garnish Once the noodles are cooked, take the pot off the heat. Top your dish with some sliced green onions and get ready to dig in!
Notes
- Spice Levels Adjust the amount of chili and Sichuan peppercorn to your spice tolerance. The dish can get pretty fiery, so go easy if you’re not into super spicy food!
- Tofu: Be gentle when adding tofu to avoid it breaking apart. If you prefer a firmer texture, press the tofu before cooking to remove excess moisture.
- Noodles Instant noodles cook quickly, so keep an eye on them! If they overcook, they can get mushy.
- Stock If you’re using water instead of chicken stock, consider adding a little extra soy sauce for more flavor.
Serving Suggestions
This Chicken Mapo Tofu Ramyun is a hearty, satisfying meal on its own. But, if you want to take it up a notch, you can pair it with a simple side salad or steamed vegetables for some extra freshness. Serve it with a chilled beverage like iced tea or lemonade to balance out the heat!
Fun Fact
Did you know that Mapo Tofu originated from Sichuan, China? It’s named after the “mapo,” which means “pockmarked old woman,” referring to the dish’s creator, a kind woman with distinctive pockmarks. Now, it’s one of the most popular dishes in Chinese cuisine, known for its spicy and numbing flavor!
Conclusion
And there you have it Chicken Mapo Tofu Ramyun, a comforting bowl full of bold flavors, spice, and heartiness! It’s a simple yet delicious way to enjoy the classic Mapo Tofu combined with the beloved instant noodles we all know and love. Whether you’re cooking for yourself or serving it to friends, this dish will impress every time. Enjoy every bite, and let the flavors take you to a whole new level of comfort food heaven!
