THE NOODLEBOMB KITCHEN
Tokyo Heat Mapo Udon
Thick udon with ground pork, silken tofu and a bold Spicy Tokyo sauce.
LET’S MAKE IT
Step by step
- Brown the ground pork in a hot wok, breaking it into small pieces. Cook it to 160°F.
- Add the garlic, ginger and doubanjiang; stir-fry for about 1 minute.
- Add the chicken stock and Spicy Tokyo and bring to a boil.
- Gently slide in the tofu cubes and simmer for about 3 minutes, until hot throughout. Avoid vigorous stirring so the tofu stays intact.
- Cook the udon according to package directions and divide between two bowls.
- Spoon the pork and tofu sauce over the udon. Finish with a little toasted Sichuan pepper and chili oil.
Before you start
Cooking times vary with equipment and ingredient size. Prepare cooked rice, noodles or toppings in advance wherever the ingredients call for them.
The ramen sauce contains soy, wheat, milk and sesame. Check the labels on every other ingredient and topping for additional allergens.
FoodSafety.gov cooking temperatures ↗