Mabo Ramen Recipe

Name: Mabo Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1/2 tablespoon fermented black beans; 2 tablespoons chili bean paste; 1/2 tablespoon shaoxing wine or 1/2 tablespoon dry sherry; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 1/2 teaspoon ground sichuan pepper; Ramen; 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 4 ounces ground pork or 4 ounces ground beef; 2 scallions, white green parts separated chopped; 1 garlic clove, minced; 1 teaspoon fresh ginger, minced; 3 cups chicken stock; 1 lb tofu, drained cut into 1-inch cubes (medium or firm); 2 (4 ounce) packets instant ramen noodles (discard flavor packets)

Servings: persons

Sauce
1/2 tablespoon fermented black beans
2 tablespoons chili bean paste
1/2 tablespoon shaoxing wine or 1/2 tablespoon dry sherry
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon ground sichuan pepper
Ramen
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 ounces ground pork or 4 ounces ground beef
2 scallions, white green parts separated chopped
1 garlic clove, minced
1 teaspoon fresh ginger, minced
3 cups chicken stock
1 lb tofu, drained cut into 1-inch cubes (medium or firm)
2 (4 ounce) packets instant ramen noodles (discard flavor packets)

1
In a small bowl, mash the fermented black beans with the back of a spoon. Stir the mashed black beans with the chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper. Set aside.
2
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the meat and stir-fry for 2 minutes until no longer pink, breaking up the meat with a spatula.
3
Reduce the heat to medium, then add the scallion whites, garlic, and ginger. Stir-fry briefly until fragrant, about 30 seconds.
4
Add the black bean mixture and chicken broth. Bring the liquid to a boil, then reduce to a simmer. Add the tofu cubes. Allow the broth to simmer for about 5 minutes.
5
While the broth is simmering, cook the ramen according to package instructions. Divide the ramen into individual bowls.
6
Season the mapo tofu broth with salt and pepper. Ladle the broth over the ramen and garnish with scallion greens.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce, 1/2 tablespoon fermented black beans, 2 tablespoons chili bean paste, 1/2 tablespoon shaoxing wine or 1/2 tablespoon dry sherry, and more.

Yes, Mabo Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mabo Ramen

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