Ma Po Tofu and Noodles
Cook Time 15 minutes
450g fresh thin Hokkien noodles
2 tbsp vegetable oil
250g pork mince
¼ - ½ tsp Sichuan pepper, crushed
1 x 2cm piece of ginger, chopped
2 cloves of garlic, chopped
1 tbsp Shaoxing wine
2 tbsp dark soy
1 tsp caster sugar
2 tbsp fermented chilli bean paste
¾ cup of chicken stock
½ tsp cornflour, mixed with a little water to make a slurry
300g silken tofu, cut into large chunks
3 spring onions, sliced on an angle
Prepare the noodles as per packet instructions.
Heat oil in a wok over a high heat. Add the pork and break up with a wooden spoon. Toss and cook until browned all over, then add the Sichuan pepper, the ginger and the garlic and cook for a few minutes. Mix together the shaoxing, chilli paste, soy sauce and sugar in a small bowl, then add to the wok. Stir through to coat all of the meat.
Pour the stock into the wok and bring to the boil. Carefully add the tofu and the noodles, then turn the heat down to medium and fold through to ensure the tofu does not break up too much. Now add the cornflour paste and cook for a minute before adding the spring onions. Toss through to ensure all of the noodles are complete coated.