Atsuage Mapo Harusame Noodles

Name: Atsuage Mapo Harusame Noodles
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams-200 grams Pork belly; 1 dash Salt and pepper; 1 Plain flour; 1 pack Atsuage; 1 bunch Chinese chives; 30 grams Cellophane noodles; 5 cm ★ Leek (the white part); 1 piece ★ Ginger; 200 ml Broth ( water ); 1 tsp Dashi stock granules; 1 1/2 tbsp ☆ Sugar; 2 tbsp ☆ Soy sauce; 1 tbsp ☆ Sake; 1/4 tsp ☆Doubanjiang (optional)

cookpad.japan @cookpad_jp

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.

Add the chives last so they retain their texture.
The flour on the meat thickens the liquid.
This is delicious even without the doubanjiang paste. Recipe by Juri- mama

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.

Add the chives last so they retain their texture.
The flour on the meat thickens the liquid.
This is delicious even without the doubanjiang paste. Recipe by Juri- mama

cookpad.japan @cookpad_jp

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.

Add the chives last so they retain their texture.
The flour on the meat thickens the liquid.
This is delicious even without the doubanjiang paste. Recipe by Juri- mama

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.

Add the chives last so they retain their texture.
The flour on the meat thickens the liquid.
This is delicious even without the doubanjiang paste. Recipe by Juri- mama

Saved

Ingredients

4 servings

150grams-200 grams Pork belly
1 dashSalt and pepper
1Plain flour
1pack Atsuage
1 bunchChinese chives
30 gramsCellophane noodles
5cm ★　Leek (the white part)
1 piece★　Ginger
200 mlBroth ( water )
1 tspDashi stock granules
1 1/2 tbsp☆　Sugar
2 tbsp☆　Soy sauce
1 tbsp☆　Sake
1/4 tsp☆Doubanjiang (optional)

Saved

Steps

1

Reconstitute the dried harusame noodles in hot water, then cut into bite sized pieces. Mince the ★ ingredients. Mix the ☆ ingredients.
2

Cut the pork into 5cm slices, season with salt and pepper and dust with flour.
3

Pour boiling water over the atsuage to remove the surface oil, cut into 2cm strips. Chop the chives into 5cm widths.
4

Heat a little oil in a frying pan and add the ★ ingredients.
5

When fragrant, add the pork and atsuage and stir fry. Swirl in the ☆ mixture and continue to cook for 2 minutes.
6

Add the harusame noodles, and when the liquid is mostly absorbed, add the chives. Give it a quick stir and it's ready.