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たくや | 簡単節約レシピ
たくや | 簡単節約レシピ

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Spicy Mabo Noodles

Detailed recipe is here 👇

Made with retort mapo tofu base

One pan mapo noodles were too authentic 🔥

Chinese noodles are too cheap at 35 yen 😇

《 Materials 》

⚪ ︎ Chinese noodles 1 bag (35 yen)

⚪ ︎ minced pork 100g (80 yen)

⚪ ︎ Tofu 1 / 2 pack (20 yen)

⚪ ︎ Sesame oil 1 tsp (5 yen)

⚪ ︎ Doubanjiang Tablespoon 2 (15 yen)

⚪ ︎ Salt and pepper (3 yen)

⚪ ︎ 1 clove of garlic (5 yen)

⚪ ︎ 1 teaspoon of potato starch (3 yen)

⚫ ︎ white soup tablespoon 2 (5 yen)

⚫ ︎ Mapo tofu base 1 box (90 yen)

⚫ ︎ Water 300ml

◎ Small onion appropriate amount (10 yen)

◎ Thread cutting pepper appropriate amount (5 yen)

《 How to make 》

① Lightly fry minced pork in sesame oil with salt and pepper, then add doubanjiang and fry well

② Add ⚫ ︎, add Chinese noodles and boil well (Mapo tofu is medium spicy, but please adjust with spiciness and doubanjiang according to your preference 🙆🏻‍♀️)

③ When the noodles are loosened and softened, add tofu, mix lightly, add water-soluble potato starch and thicken

④ Top with green onions, chili peppers, chili oil, etc. to complete 🤤

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Click here for other cancellation meals 💁🏻‍♀️

⇒ @ takuya _ gohan _

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# one _ pan Recipe for short time The Savings Recipe # easy # recipe # cooking

2/4 Edited to

... Read more麻婆豆腐の素で作る麻婆麺、実は「失敗しやすいポイント」がいくつかあって、そこさえ押さえると一気にお店っぽくなります。私が何度か作ってみて安定したコツをまとめます。 まず“麻婆豆腐を麺にかける”系にしたいときは、麺とあんを別にするのが一番ラク。麻婆豆腐の素＋水＋白だし（または鶏ガラスープ）であんを作って、最後にとろみを付けてから茹でた麺にかけます。ワンパンで全部一緒に煮る場合は、麺を入れるタイミングが重要で、スープが少ないと麺が固まりやすいので、麺を“全力で沈めて”しっかり浸かる量の水分を確保すると失敗しにくいです。 次に“辛さ調整”。中辛の素でも、豆板醤を炒めて香りを立てると一気に辛さとコクが上がります。私はごま油でひき肉→豆板醤→にんにくの順で炒めて、辛味を油に移すイメージ。逆に辛さを控えたい日は、豆板醤を減らして、仕上げにラー油を少量かける方が調整しやすいです。 “とろみ”は入れすぎ注意。麻婆豆腐の素自体にとろみ粉が入っていることが多いので、水溶き片栗粉は少量ずつ。目安は「箸で麺に絡む程度」でOKで、入れすぎると麺が重たくなって汁なし麻婆麺っぽくなります。汁なしに寄せたい場合は、水分を少なめにしてから最後に強火で少し飛ばすと、べちゃっとしにくいです。 “麺の種類”も相性があって、私のおすすめは中華麺（生）か太めの焼きそば麺。細麺はあんが重くて絡みすぎることがあるので、スープ系（麻婆ラーメン風）にするなら細麺、汁なし麻婆麺にするなら中太〜太麺が食べやすい印象でした。 仕上げはねぎが本当に大事で、切ってのせるだけで香りが立って一気に完成度が上がります。糸切り唐辛子、花椒（あれば）、白ごまも相性抜群。レトルトでも十分おいしいので、トッピングで“自分好みの一杯”に寄せるのが楽しいです。

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