Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts

Name: Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts
Yield: 2 servings
Cuisine: American
Ingredients: 1 bag Bean sprouts; 50 grams Cellophane noodles; 1/2 bunch Chinese chives; 1 tbsp ◇Vegetable oil; 1/2 stalk ◇Finely chopped green onion; 1 clove ◇Grated garlic; 1 tsp or as much (to taste) ◇Grated ginger; 1 tsp Doubanjiang; 1 tbsp ◆Sugar; 1 tbsp ◆Soy sauce; 1 tbsp ◆Shaoxing wine; 2 tsp ◆Red miso; 2 tsp ◆Oyster sauce; 100 ml ◆Water; 1 tsp with 1 tablespoonful of water Katakuriko slurry; 1 tbsp Sesame oil; 1 as much (to taste) Ra-yu; 1 as much (to taste) Sansho pepper

cookpad.japan @cookpad_jp

I love this mapo recipe.

Cook it through after adding potato starch flour.
It's well flavored with the sauce and you can adjust it as you cook. Recipe by Yagirinonegichan

I love this mapo recipe.

Cook it through after adding potato starch flour.
It's well flavored with the sauce and you can adjust it as you cook. Recipe by Yagirinonegichan

cookpad.japan @cookpad_jp

I love this mapo recipe.

Cook it through after adding potato starch flour.
It's well flavored with the sauce and you can adjust it as you cook. Recipe by Yagirinonegichan

I love this mapo recipe.

Cook it through after adding potato starch flour.
It's well flavored with the sauce and you can adjust it as you cook. Recipe by Yagirinonegichan

Saved

Ingredients

2 servings

1 bagBean sprouts
50 gramsCellophane noodles
1/2 bunchChinese chives
1 tbsp◇Vegetable oil
1/2 stalk◇Finely chopped green onion
1 clove◇Grated garlic
1 tspor as much (to taste) ◇Grated ginger
1 tspDoubanjiang
1 tbsp◆Sugar
1 tbsp◆Soy sauce
1 tbsp◆Shaoxing wine
2 tsp◆Red miso
2 tsp◆Oyster sauce
100 ml◆Water
1 tspwith 1 tablespoonful of water Katakuriko slurry
1 tbspSesame oil
1as much (to taste) Ra-yu
1as much (to taste) Sansho pepper

Saved

Steps

1

Wash the sprouts and drain. Boil the cellophane noodles for 2 - 3 minutes (refer to the packaging). Drain and cut into pieces.
2

Heat a pan with the ingredients marked ◇ over low heat until fragrant. Add the doubanjiang and cook together well until it spicy.
3

Add the sprouts with a pinch of salt and pepper and stir-fry briefly. Add the mixed sauce marked ◆ before the sprouts get soft, and bring to a boil. Then add the cellophane and simmer.
4

Add the chives and mix quickly. Add the katakuriko dissolved in water to thicken the sauce and sprinkle the sesame oil. Cook for a minute and sprinkle ra-yu and sansho to finish if you like.