Spicy Mapo Noodles

Inspired by Sichuan-style mapo tofu, these spicy noodles are all you need to warm up on a cold winter day. If you love spicy food, this recipe is definitely for you!

Spicy Mapo Noodles
Photographed by HIDETOSHI HARA

Recipe by
Junko Takagi




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 2 servings ramen noodles (fresh; preferably soy sauce flavor)
  • 80 g ground pork
  • 1/2 Japanese leek (45 g)
  • 2 scallions
  • 1 tsp potato starch
  • 1 1/2 tbsp vegetable oil
  • 1/2 tbsp doubanjiang
  • 1/2 tbsp tianmianjiang
  • 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 leek and cut from the end to mince. Cut off the roots of the scallions 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 it changes color, add the doubanjiang and tianmianjiang, and quickly mix together. Add 100 ml of water, the granulated chicken stock and [A], and stir thoroughly. When it comes to a boil, reduce the heat to medium and simmer for about 1 minute without a lid. Mix in the minced leek. Stir the potato starch thickener a couple of times before adding it to the pan in a circular motion. Shake the pan as you give a few big stirs to allow the thickener to circulate and simmer. Turn off the heat once it starts to thicken.


Pour 1.6 L of water into a large pot, cover and place over high heat. When it comes to a boil, uncover and add the noodles. Boil the noodles according to the directions on the package, stirring occasionally with cooking chopsticks. Empty the soup concentrate 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 top with the ground pork. Sprinkle with chopped scallions.


When boiling the noodles, stir to prevent them from sticking to each other.