Mapo Noodles (Sichuan-style Spicy Noodles)

An unorthodox mix of Sichuan-style mapo tofu on top of ramen noodles. This recipe will warm you up on cold days!

Mapo Noodles (Sichuan-style Spicy Noodles)
Photographed by HIDETOSHI HARA

Recipe by
Junko Takagi




Rice & Noodles



Calorie count is per serving

Ingredients (Serves 2)

  • 2 servings ramen noodles (fresh/with soup)

    Soy sauce flavor if you have it.

  • 80 g ground pork
  • 1/2 naga-negi long onion (45 g)
  • 2 hoso-negi green onion
  • 1 tsp potato starch
  • 1 1/2 tbsp vegetable oil
  • 1/2 tbsp doubanjiang

    Broad bean mixed with chili pepper and flour. Very spicy.

  • 1/2 tbsp tianmianjiang

    Sweet soybean paste, made with flour fermented with koji. The fragrance is enhanced when heated. Often used in stir-fries or mapo-tofu (a spicy Sichuan dish of tofu and minced meat).

  • 1/4 tsp granulated chicken stock (Chinese-style)
  • [A]

    • 1 tbsp sake
    • 1 tbsp soy sauce
    • A pinch of pepper



Make several vertical slits along the naga-negi and mince. Cut off the roots of the hoso-negi and cut into 2-3 mm rounds. In a small bowl, mix the potato starch with 2 tsp of water to prepare a potato starch thickener.


Pour the vegetable oil into a large frying pan and place over high heat. Stir-fry the ground pork. When the color changes, add the doubanjiang and tianmianjiang and quickly mix together. Add 100 ml of water, granulated chicken stock and [A], and stir thoroughly. When everything comes to a boil, reduce the heat to medium and simmer for one minute without a lid. Add the naga-negi and stir a couple of times. Stir the potato starch thickener a couple of times before adding it to the pan in a circular motion. Shake the pan vigorously to allow the thickener to circulate and simmer. Turn off the heat once it starts to thicken.


Pour 1.6 liters of water into a large pot, cover and place over high heat. When it comes to the boil, uncover and add the noodles. Stirring them occasionally with cooking chopsticks, boil according to the directions on the pack. Empty the soup into two serving bowls and pour 300 ml of boiling water into each. Stir until dissolved. When the noodles are done, drain thoroughly and divide into two equal portions. Add to the soup bowls and mix thoroughly. Top with the meat and sprinkle with hoso-negi.


Stir the noodles to prevent them from sticking.