Let’s prepare the bitter melon also known as goya. Cut the goya in half lengthwise and run a spoon along the inside of the rind. Then, scrape off the seeds and pith. Make sure to remove any of the remaining pith.
Slice the goya into 3mm (0.1”) pieces. If you are not a fan of bitter melons, try lettuce, spring onion leaves or bell peppers instead.
Place them into a bowl. Sprinkle on the salt. And toss to coat. Let the goya sit for 5 minutes.
Rinse the goya in a bowl of water. Then, remove the goya and pour fresh water over it. Strain the goya thoroughly and place it onto a tray.
Thoroughly remove the excess moisture with a paper towel. This process will help to reduce the bitterness of the goya.
Boil a generous amount of water in a pot and cook the somen noodles for slightly less cooking time than shown on the package. The noodles should be firm since they will also be cooked in a pan later.
Strain the noodles with a mesh strainer. And pour water over it to reduce the temperature. Then, rinse the somen in a bowl of ice water. Make sure to remove the gooey texture on the surface.
Remove the excess water thoroughly. And place the noodles onto a plate. Add a small amount of olive oil. And toss to coat.
Let’s make the somen chanpuru. Combine the chicken stock powder, sake and soy sauce. Stir to mix.
Season the egg with salt and pepper. Beat the egg in a bowl.
Heat the olive oil in a pan. Add the chopped garlic clove, bitter melon and carrot. Stir-fry the vegetables on medium heat.
When the carrot softens, add the tuna and moyashi bean sprouts. Continue to stir-fry.
Gather the vegetables over to one side, making a space for the egg. Pour in the beaten egg.
Cook the egg halfway through and combine it with the ingredients.
Reduce the heat to low and add the somen noodles. Pour over the seasoning.
Quickly toss to coat and turn off the burner. To avoid over-cooking the somen noodles, distribute the seasoning as quickly as possible and turn off the burner.
Let the ingredients absorb the seasoning. And place the somen chanpuru onto a plate. Sprinkle on the black pepper. Finally, top with the bonito flakes.
Adding the moyashi bean sprouts will help to loosen up the somen noodles and also give the dish a pleasant texture.
You can also add tofu to make the dish more filling and nutritious.
Let's drain the firm tofu. Remove the tofu from the package. Wrap the tofu with a thick paper towel. Use a dish as a weight and let the tofu sit for 20 minutes. If the room temperature is high, let the tofu sit in a fridge.
Let's cut the vegetables. Remove the root end of the garlic clove. Crush the garlic clove with the flat side of a knife. Remove the skin and chop the garlic into fine pieces.
Slice the ginger thinly. Stack the slices on top of each other and cut them into fine strips. Turn the strips and chop across the ginger.
Remove the root ends of the garlic chives. Cut the chives in half and chop them into half inch pieces.
Here is the Chinese-style chicken stock powder. Pour hot water in the heatproof measuring cup. Stir and dissolve the chicken stock well.
Dissolve the potato starch in twice its volume of water.
After 20 minutes of draining, gently remove the paper towel from the tofu. Be careful not to break it. First, slice the tofu horizontally and divide into 2 blocks. Next, cut vertically across the tofu. Finally, dice up the tofu into 3/4 inch cubes.
Let's make Mapo Tofu. Heat up the pan and pour in the sesame oil. Swirl the pan to coat it with oil. Stir-fry the ground pork at hight heat while breaking it into small pieces.
When the pork is thoroughly cooked and the color of pork fat becomes clear, add chopped garlic and ginger and reduce the heat to medium. Stir-fry until aromatic.
Move the pork to one side and make an extra space on the pan. Put the doubanjiang and tian mian jiang directly on the heated surface and fry at low heat to increase the flavor. Stir constantly to avoid burning.
Mix the condiments and pork together and stir-fry until evenly browned. Add the sake and stir until the moisture is gone.
Add the chicken stock, soy sauce and sake to the mixture and stir lightly.
Put in the tofu cubes and gently spread them in the pan. Bring the sauce to a boil at high heat. When it boils, reduce the heat to medium low and simmer for two to three minutes. The tofu's moisture gets reduced and it will absorb the flavor of the sauce. This process will reduce the tofu's moisture and let the tofu absorb the flavour of the sauce.
Add in the garlic chives and gently stir with the wooden spatula. Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu. Lift the pan from the burner and pour in the potato starch while swirling the pan.
Gently mix the content by sliding the spatula away from you, otherwise the tofu easily breaks into pieces. Heat over high heat for around 30 seconds and it's ready to serve.
Turn off the burner and serve the Mapo Tofu in the bowl. Sprinkle on Sichuan pepper if you like the unique aroma and flavor.
After adding the potato starch, heat the Mapo Tofu well until thickened, otherwise it will get runny when served.
You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.
Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.