製作步驟/Preparation

1. 將嫩豆腐、花生醬與剝皮辣椒汁放入調理機中，攪打至細緻滑順，製成豆腐泥備用。
2. 煮一鍋滾水，放入烏龍麵燙約30秒～1分鐘，待麵條散開後撈起瀝乾備用。
3. 熱鍋加入少許食用油，放入蒜末炒香，再加入豬絞肉，以中火翻炒至肉末熟透、表面呈現微微金黃焦香。
4. 加入麻婆醬20g翻炒均勻，炒出香氣後倒入水200ml，攪拌均勻並煮至醬汁與肉末充分融合。
5. 將燙好的烏龍麵盛入碗中，依序放上麻婆肉醬與滑順豆腐泥。
6. 最後撒上蔥花點綴，即完成香辣濃郁的麻婆豆腐麵。

1. Place the soft tofu, peanut butter, and peeled chili pepper juice into a food processor and blend until fine and smooth to make the tofu puree; set aside.
   
2. ​Bring a pot of water to a boil, add the udon noodles and blanch for about 30 seconds to 1 minute; once the noodles loosen, remove, drain, and set aside.
   
3. ​Heat a pan with a little cooking oil, sauté the minced garlic until fragrant, then add the ground pork and stir-fry over medium heat until fully cooked and lightly browned.
   
4. ​Add 20g of Mapo sauce, stir-fry evenly until fragrant, then pour in 200ml of water; stir well and simmer until the sauce and minced meat are fully combined.
   
5. ​Place the blanched udon noodles into a bowl, then top with the Mapo meat sauce and smooth tofu puree in order.
   
6. ​Finally, garnish with chopped scallions to complete the rich, savory, and spicy Mapo tofu noodles!