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Hey friends! If you’re a fan of Mapo Tofu and instant ramen, then this is about to be your new favorite dish. Picture this a spicy, flavorful Mapo Tofu remix with the comfort of instant ramen noodles. I recently came across a dish called mabomen (a mix of Mapo Tofu and ramen), and trust me, it’s a game changer! So, I decided to put my own twist on it, combining the bold flavors of Sichuan Mapo Tofu with the comforting noodles we all know and love. Not the most authentic, but definitely the most delicious!
Method
Marinate the Chicken
Start by cutting the chicken into small, bite-sized pieces. In a bowl, combine the Chinese rice wine, oyster sauce, cornstarch, and water. Stir these ingredients together until the cornstarch is fully dissolved. Add the chicken pieces to the bowl and mix them well, ensuring that the marinade coats each piece evenly. Let the chicken marinate for about 5 minutes to allow the flavors to soak in.
Prepare the Tofu and Noodles
While the chicken is marinating, cut the tofu into small cubes. You can adjust the size to your preference, but small pieces tend to absorb the sauce better. Set the tofu aside. Now, cook the instant noodles according to the package instructions. Be careful not to overcook them, as you want them to remain firm and not become mushy. Once done, drain the noodles and set them aside, ready for the final steps.
Fry the Aromatics
Heat a tablespoon of oil in a large pot or wok over medium heat. Add the minced garlic, sliced chili, and ginger to the pot. Fry them together for about 1-2 minutes, or until they release a fragrant aroma. Be careful not to burn them. The combination of garlic, chili, and ginger will form the base of the sauce, so make sure they’re fragrant and golden before moving on.
Cook the Chicken
Once the aromatics are fried, add the marinated chicken pieces into the pot. Let the chicken cook undisturbed for about 20 seconds, allowing it to brown slightly. After that, stir everything together so the chicken gets evenly coated with the garlic, ginger, and chili. This will help infuse the chicken with all the delicious flavors. Continue to cook the chicken for another 2-3 minutes until it’s browned on all sides.
Add the Sauce
Now it’s time to bring all the flavors together! Stir in the doubanjian (chili bean paste), soy sauces, sugar, oyster sauce, and roasted Sichuan peppercorn into the pot. Mix everything well, making sure the chicken is fully coated with the spicy, savory sauce. Allow the mixture to cook for another minute or so, giving the flavors a chance to meld together.
Add the Stock and Tofu
Next, pour in the chicken stock (or veggie stock if you prefer). Stir everything well and bring it to a boil. Once it starts bubbling, add the tofu and cooked instant noodles into the pot. Gently stir everything together, making sure the tofu doesn’t break apart. Let the mixture simmer for about 3-4 minutes, or until the noodles are fully cooked and the tofu has soaked up the sauce. This is when the flavors really come together, and the dish starts looking like the ultimate comfort food.
Serve and Enjoy
Once everything is cooked, it’s time to serve! Spoon the noodles and sauce into bowls, making sure to include plenty of the delicious tofu and chicken. Top with fresh spring onions for a burst of color and crunch. Now, sit back and enjoy your fiery, flavorful Mapo Tofu noodles with chicken!
Necessary Tools
- Pot or wok for stir-frying
- Knife and chopping board
- Measuring spoons
- Frying pan or wok for frying the chicken
- Stirring spoon
Mapo Tofu Noods With Chicken
Cuisine: ChineseDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
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
For the Sauce
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 veggie stock/water)
Instant noodles (I used Shin Ramyun packet)
Directions
- Marinate the Chicken Start by cutting the chicken into small pieces. In a bowl, combine the rice wine, oyster sauce, cornstarch, and water. Add the chicken and mix well. Let it marinate for about 5 minutes.
- Prepare the Tofu and Noodles Cut the tofu into small cubes (or however you like it). Cook the instant noodles according to the package instructions, but don’t overcook them just let them soften while you prepare the sauce.
- Fry the Aromatics Heat the oil in a pot or wok. Add the minced garlic, ginger, and sliced chili. Fry until they become fragrant (about 1-2 minutes).
- Cook the Chicken Add the marinated chicken to the pot. Let it cook for about 20 seconds, allowing it to brown, then mix it with the garlic, ginger, and chili.
- Add the Sauce Stir in the doubanjian (chili bean paste), soy sauces, sugar, oyster sauce, and roasted Sichuan peppercorn. Let it all cook together for another minute.
- Add the Stock and Tofu Pour in the chicken stock (or veggie stock), and bring it to a boil. Add the tofu and the cooked noodles. Let everything simmer for about 3-4 minutes, just until the noodles are fully cooked and the flavors have melded together.
- Serve and Enjoy Top with sliced spring onions for a fresh crunch and enjoy your fiery, savory Mapo Tofu noodles with chicken!
Notes
- Don’t Overcook the Noodles Instant ramen can get mushy if cooked too long. Be sure to only let them cook until they’re just soft enough to mix with the sauce.
- Adjust the Spice Level If you’re not a fan of super spicy food, you can reduce the amount of chili and doubanjian you use in the sauce. Tweak it to your taste!
- Tofu Texture For the best texture, try using medium-firm tofu. This will hold up well in the sauce and give you that perfect bite without turning mushy.
Serving Suggestions
This dish pairs perfectly with a side of steamed vegetables or a simple salad to balance out the spiciness. If you’re feeling extra indulgent, serve it with a fried egg on top for an added richness.
Fun Fact
Did you know that Mapo Tofu is a traditional Sichuan dish named after a woman called “Mapo,” who was said to have invented the dish? She was known for her spicy tofu dishes, and this one became so famous that it spread worldwide!
Conclusion
Mapo Tofu noodles with chicken is a fun, spicy twist on two classic dishes. Whether you’re craving the savory, rich flavors of Mapo Tofu or just looking to spice up your ramen, this recipe will give you both in one bowl. It’s a quick and easy meal that’s packed with flavor, and I hope you enjoy it as much as I do. Give it a try and let me know what you think!
