Chicken mapo tofu ramyun? Here's the combination you didn't know you needed. Take everything you love about spicy, savoury mapo tofu: the doubanjiang, Sichuan peppercorns, garlic, chilli and silky tofu, then throw in a packet of Shin Ramyun noodles. It's spicy, savoury, slightly numbing and ridiculously comforting!
1 servings
Some secret knowledge
This is best eaten fresh because the noodles will continue absorbing the broth as they sit.
This is best eaten fresh because the noodles will continue absorbing the broth as they sit.
Cut the chicken thigh into small bite-sized pieces.
Add to a bowl with the Chinese rice wine, oyster sauce, cornflour and water. Mix well until the chicken is evenly coated and set aside while you prep the remaining ingredients.
Cut the tofu into small cubes. You can make them whatever size you prefer, but smaller pieces mean more tofu in every spoonful. 👀
Heat the oil in a pot over medium-high heat or use a ttukebaegi/claypot.
Add the garlic, spring onion whites, red chilli and ginger. Fry for around 30 seconds–1 minute, until fragrant.
Add the marinated chicken and leave it undisturbed for around 20 seconds to get a little colour, then toss everything together.
Add the doubanjiang and stir well, making sure the chicken is coated in that spicy, savoury goodness.
Cook for another 30 seconds–1 minute to fry the paste slightly and bring out its flavour.
Pour in the chicken stock, then add the light soy sauce, dark soy sauce, sugar, oyster sauce and ground Sichuan peppercorns.
Give everything a good mix and bring the broth to a boil.
Once boiling, gently add the tofu and instant noodles.
Cover and cook for around 3–4 minutes, or until the noodles are cooked through.
Give everything a gentle stir towards the end, being careful not to break up the tofu too much.
Ladle the noodles, tofu, chicken and spicy broth into a bowl or have it straight from the saucepan/ttukbaegi (Korean earthernware)
Top with spring onion greens and extra sliced chilli.
Finish with a drizzle of chilli oil.
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