A Rushed Lunch With Mapo Tofu Noodles

It looks so much like my 3-minute meal… cheez… But at least I got to experiment with my newly purchased toy – a pair of kiap kiap – to arrange the noodles nicely on this plate. Call me the Jamie Oliver wannabe.


  • Maggie Mee: 1 pack
  • Chicken stock cube: 1/2 cube
  • Water: 2 cups
  • Silken tofu: 150g mashed, 150g cubed
  • Frying oil: 1 tbsp
  • Onion: 1 small, chopped
  • Minced pork: 200g, marinated with 1 tsp sesame oil and 1 tsp corn starch
  • Lee Kum Kee chilli bean paste: 1.5 tbsp
  • Chinese dried mushroom: 4 pieces, soaked in water, sliced
  • Sugar: 1 tsp
  • Oyster sauce: 2 tsp
  • Pepper: to taste
  • Chinese parsley: 1 stalk, chopped


  1. Cook  maggie mee with chicken stock cube in water for 5min.
  2. Cook cubed tofu in boiling water for 1 min to firm it up.
  3. Heat oil in wok. Add onions and fry till light golden.
  4. Add minced meat and fry 1 min. Then add chilli bean paste and stir fry with meat.
  5. Add mashed tofu, cubed tofu sand mushrooms, being careful not to mash the cubed ones.
  6. Add noodles and stock together into wok and stir to mix.
  7. Add sugar, oyster sauce and pepper and mix everything together. Leave to cook for another 1 min.
  8. Serve with chinese parsley and chilli.


  • The mashed tofu is supposed to give the illusion of noodles stir fried with beaten egg. You can, however, choose to replace this with 1 egg – beat it into the dish after step 7.


  • This is another adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.

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