I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. The combination turned out great.If you like cellophane noodles, you could double the amount. You could also increase the amount of vegetable or add others not listed above.You could make sweet miso from this recipebut store bought tianmianjian works well too.The noodles will soak up the cooking liquid, so you may want to add more soup stock. For serving 2. Recipe by kenken mama

The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.If you let the meat-miso rest for a day, it will be even more delicious.If you don't have any chicken bone stock, just use water.Adjust the spiciness with the amount of doubanjiang you use. Recipe by Cooking S Papa

I make low calorie meals for my overweight husband!This tastes better if you include several types of mushrooms. Include wood ear mushrooms for their nice texture. (I used button mushrooms, shimeji and shiitake mushrooms this time.) I used cellophane noodles this time, but you can use Chinese mung bean noodles instead, which have a different flavor and texture. Recipe by Kirarinagareboshi

This is a recipe that uses my Secret SauceSlice the carrots and ginger as thinly as possible to blend them well with the cellophane noodles Recipe by Heartful Kitchen Rei

When I made jia chian dofu some time ago, I loved the crispy outside and the deep flavor of the tofu contrasting with the creamy soft insides.I wanted to try Nagatanien's "Mapo Cellophane Noodles" with tofu, so I came up with this dish!The tofu should be drained well, but if you drain it so much that it's too dry and mealy it won't taste great, so just drain enough so that it won't fall apart during cooking. I used silken tofu this time, but it's fine with firm tofu too.Nagatanien's tasty "Mapo Cellophane Noodles" brings out the flavor of the tofu.This is a light tasting dish. Recipe by Yumipiyon

I adapted the cellophane noodles with vinegar sauce dish that my mother used to make for me in my own way.If you don't like spicy food, omit the doubanjiang and it will still be delicious. Make sure to drain the cellophane noodles and cucumber very well. Sprinkle with some sesame seeds to finish. For 5 to 6 servings. Recipe by Gomamaron

I love cellophane noodle salad, so I wanted to make my own without buying it from the store. This recipe is easy to prepare and uses only one pot.You can try adding wakame seaweed, mushrooms, or thin slices of omelette!Leave a gap between the frying pan and lid while bringing it to a boil.After turning off the heat, let it cool while covered with the lid. Recipe by Mocchipekori-

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

Vegetarians want to eat dan dan noodles too. Since that's impossible if you're dining out, I made it myself.Use whatever kinds of noodles you like. The leafy green vegetable shown in the picture is kale. If you're going to add sesame oil, I think just a very small amount is fine. If you don't have soy milk, you can substitute peanut butter dissolved in hot water. If you only have the chunky type, it might be best to use a blender to smooth it out. For 1 serving. Recipe by vegecat

I got this idea from regular dandan noodle soup.If you want to make it spicier, increase the doubanjiang.Grind the sesame seeds before making the soup. The fragrance will be much more aromatic. You can also use Chinese noodles. Recipe by Yuuyuu0221

When I hear "spring rolls," I'm reminded of my mother's recipe that included cellophane noodles! This is now one of my family's favorite dishes.-You can use any kind of pork, but I personally recommend coarsely chopped shreds (offcuts) of pork.-Make sure the filling is cooled down before you wrap it up.-It tastes good without any sauce, but you can serve with ponzu sauce if you'd like (says my boyfriend). For 10 spring rolls. Recipe by Joma

Everyone loves cellophane noodle salad! I posted this recipe since my kids always ask me to make it. I'm eating it since I'm also on a diet.The ingredients ratio of this dressing is easy. This Japanese style dressing is really versatile! During the summer, I use this as a Chinese sauce. Recipe by Naomoka