Mabo Ramen

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 4 ounces ground lamb or 4 ounces ground beef
• 2 scallions, 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)

Recipe

• 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.