I prefer the al dente-ness of pasta compared to the soft ban mian type of noodle.
Ingredients (feeds 2)
300g of minced meat
1 packet of silken toufu (the variety that is suitable for frying)
1 cucumber
1.5 handfuls of pasta (I like angle hair because it cooks in 2 mins but you can use spaghetti or even tagliatelle)
2 tbsp bean paste
1 tbsp chinese cooking wine
1 tbsp sesame seed oil
1 tsp sugar
1 tbsp corn flour
1 tsp garlic
1/4 cup water
Method
1) Marinade the meat with the bean paste, wine, sesame seed oil, sugar and corn flour. Blend well.
2) Heat up a wok and some oil. When the wok is hot enough, stir fry the garlic briefly. Do not let it brown. Next, brown the minced pork until well separated. Add 1/4 cup of water, bring to a boil. Cover and let it simmer.
3) Meanwhile, prepare the cucumber by skinning it, then scouping out the seeds with a spoon. You can then use a mandolin to grate long thin strips, but since I don't have a mandolin, I used my peeler to peel out long half inch strips.
4) Add the toufu (cubed) into the work and gently stir to incorporate but be careful not to break up the toufu.
5) In another pot, cook the pasta according to the instructions on the packet. Drain on a sieve and set aside.
5) Serve by assembling - pasta at the bottom of the bowl, mapo on top, topped off by grated cucumber.
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