I found some Shanghainese thin noodles, grabbed carrots, baby spinach, tofu pok, and mapo tofu sauce, then tossed in leftover char siu recipe written down and some homegrown spring onion for extra colour.
“Shanghainese thin noodles made from wheat flour and water are round, pale, and distinctively firm with a satisfying chew. They’re Shanghai classics: Scallion Oil Noodles (Cong You Ban Mian), tossed in slow-fried green onion oil and soy sauce, and Yangchun Noodles, a spare, elegant clear broth seasoned with lard and scallions.”
“They’re packed with complex carbohydrates for long-lasting energy, and they’re made from hard wheat, provides 14–18 g of protein much more than rice or mung bean noodles for better muscle maintenance and satiety. Fresh or dried thin Shanghai noodles are also naturally rich in or fortified with iron, contributing significantly to your daily needs for healthy red blood cells.”
“Tofu pok (also called tau pok or tofu puffs) is a deep-fried, bite-sized tofu with a hollow, spongy center, popular in Southeast Asian, Malaysian, Singaporean, and Chinese cuisines. It provides all nine essential amino acids to support muscle repair, along with calcium and iron for strong bones and healthy oxygen transport, and is naturally free of dietary cholesterol.”
“Mapo Tofu is a classic Sichuan dish of soft or silken tofu simmered in a bright red, oily, intensely flavourful sauce made with fermented broad bean paste (doubanjiang), fermented black beans (douchi), and minced meat (traditionally pork). The soy-based plant protein and animal protein together provide all essential amino acids to support muscle mass, while the reliance on spices and fermented pastes instead of heavy sugars or starches keeps it naturally low in carbohydrates, suitable for keto, low-carb, or diabetic-conscious diets. Capsaicin from chili flakes and chili paste can temporarily boost metabolism, and Sichuan peppercorns have long been used to support circulation and ease discomfort. Generous garlic and ginger add powerful compounds like allicin and gingerol, known for their antioxidant, anti-inflammatory, and immune-boosting effects, and the fermented ingredients such as doubanjiang deliver deep umami while supporting digestive health; the dish’s high protein density also promotes lasting fullness and helps curb overeating.”
So glad to have this extra-spicy, colourful, delicious meal. Thank you, God, for helping me find the mapo tofu sauce. Let’s cook!!!
Ingredients
Char siu and marinade
1.2 kg pork neck, cut into 2 or 3 long
8-10 Tbs Lee Kum Kee char siu sauce, bought
2 Tbs honey, extra
1 1/2 tbsp brown sugar or white sugar
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oil
2 Tsp red food colouring
1 Tsp Chinese five spice powder
1 c of water for roasting
Shanghainese thin and vermicelli noodles with vegetables
500g Shanghainese thin noodles
3 blocks vermicelli
6-8 cabbage leaves, cut to bite sized
4-5 spring onions green parts only, cut 1 inch long
4 carrots, cut into matchsticks
1 packet baby spinach, wash and dry
3 Tbs minced garlic
salt
pepper
Sauce for noodles
3-4 Tbs light soy sauce
2 Tbs oyster sauce
1 Tbs Shao Xing Chinese cooking wine
1 Tsp mirin sauce
1/2 c vegetable stock
Mapo tofu pok (extra chili sauce)
2 packets tofu pok
2 packet mapo tofu, 80 g each
4 Tbs garlic onion chili sauce
2 Tbs sambal olek
2 Tbs minced garlic
2-3 Tbs oil
Method
Char siu and marinade-24 hours in advance
Place the pork neck in the double zip-top bag. Mix the marinade ingredients in a jug, except the extra honey and pour over the pork neck. Zip up the bag. Massage the marinade into every part of the pork neck. Place the zip-top bag on a metal plate and put into the fridge. Every 2–3 hours, take out the bag, give it a couple of massages, and place it back in the fridge.
The next day
Char siu and marinade
Preheat oven to 160ºC. Bring out char siu from fridge to bench top and let sit till reach room temperature. Line a tray with foil and place a rack on top. Pour 1 cup of water into the bottom of the lined tray underneath the rack. This stops the drippings from smoking or burning. Then open the zip-top bag, remove char siu from the marinade, save marinade. Place char siu on rack. Roast for 30 minutes.
Meanwhile, pour reserved marinade in a saucepan. Mix extra honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
Remove char siu from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes. Remove char siu from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
Baste again on surface then bake for a further 10 minutes until caramelised and sticky. char siu should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
Shanghainese thin and vermicelli noodles with vegetables
Cook Shanghainese thin noodles in a large pot of boiling water for about 2 to 3 minutes until just tender. Drain using a colander into a big basin and rinse with cold water, then toss with a little oil so they do not stick. Using the drain water in the big basin to soak the vermicelli until soft about 2-3 minutes. Drain well and set aside. By now char siu is rested, slice char siu to bite size. Set aside.
Heat oil in a wok on high heat. Add the minced garlic. Stir for a 30 seconds. Add cabbage leaves, and carrots. Cook for 2 minutes. Add in light soy sauce mixture, except vegetable stock and stir to mix evenly. Start add in 1/4 c first the vegetable stock. Bring to the boil, then add Shanghainese thin noodles, vermicelli, spring onion, and baby spinach in toss to mix well. Pour a bit boiling water to help soften noodles; if needed.
As soon as noodles come to the boil, mix the remaining 1/4 c of vegetable stock and the sliced char siu. Stir to mix everything together. Let it simmer for 2-3 minutes until the noodles absorb the flavourful sauce and are piping hot. Turn off the heat.
Mapo tofu (extra chili sauce)
Heat oil in saucepan on medium heat. Then add garlic and cook until fragrant about 1 minute. Then add in tofu pok, toss around for 2-4 minutes. Now add in the mapo tofu sauce, sambal olek, and garlic onion chili sauce. Then mix well to combined for about 2-3 minutes. Spoon onto serving plate.
Assemble
Spoon enough Shanghainese thin noodles, vermicelli noodles with vegetables into bowls. Then spoon some mapo tofu pok on to the top edge of noodles and vegetables. Enjoy with a glass of Sauvignon Blanc!!!!
For my other mapo tofu green bean fish cake roast chicken har mee soup recipe:
https://helenscchin.com/2023/12/04/mapo-tofu-green-bean-fish-cake-roast-chicken-har-mee-soup/
Mapo tofu recipe:
https://helenscchin.com/2022/05/19/mapo-tofu/
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