Savoury soy milk has an upper hand than the sweet one, at least to my opinion. When it got blended in the umami of pork and fermented soy bean from chilli oil, it transforms into something I can eat (or drink) everyday. Forget about the sweetened one — too pretentious.
The ordinary tan tan noodles that you find in Sichuan restaurant probably is too fierce and expressive to my taste. I prefer a humble and subtle one, like this tan tan noodles in soy milk.
Please feel free to add more vegetables other than the broccolini listed below. I often add radish, carrot, mushroom, dried seaweed.
Ingredients
Serves 2
- 2 egg noodles
- Broccolini (Tenderstem)
- 1 tsp crispy chilli oil
- chopped coriander for garnish
For the Minced Pork
- 200 g minced pork
- 1 tsp minced ginger
- 1 clove garlic, chopped
- 1 scallion, chopped
- 2 tsp mapo sauce
- 2 tsp soy sauce
For the Soy Milk Soup
- 450 g soy milk
- 450 g water
- 2 tbsp sesame paste (tahini)
- 1 tsp chicken stock powder
- 2 tsp soy sauce
- 2 tsp vinegar
- ½ tsp salt
How to Make
- First, boil the noodles as per packet instructions. Drain and set aside in the bowls. Drizzle in some sesame oil to prevent sticking.
- Heat a frying pan with 2 tsp of oil over medium-low heat, fry the scallion, garlic and ginger, cook until fragrant. Then stir in the minced pork and cook until the colour changed. Add in mapo sauce and soy sauce, and stir fry well. Set aside.
- Use the same pot from step 1, add in all the ingredients for the soy milk soup and bring to a soft boil. Take care not to let spill out as soy milk is notorious for that. Also make sure the sesame paste is well dissolved. Have a taste and adjust.
- In the last 3 minutes, throw in the broccolini to cook.
- Pour the soup with the toppings into the bowls; drizzle in crispy chilli oil and garnish with coriander before serving.
