Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Name: Mapo Tofu-style Cellophane Noodles (Medium Spicy)
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams Cellophane noodles; 1 clove's worth Garlic, finely chopped; 1 thumptip's worth Ginger, finely chopped; 5 cm's worth Japanese leek, finely chopped; 1 tsp Doubanjiang; 1/2 bunch Chinese garlic chives; 1 as much (to taste) Wood ear mushrooms; 1 Ra-yu; 1 Katakuriko mixed with water; 200 grams Ground pork; 2 tbsp each Soy sauce, shaoxing wine; 1 tbsp Tianmianjiang; 300 ml Chicken bone stock; 1 tbsp Oyster sauce; 1 tsp Sugar; 1 tbsp Soy sauce

cookpad.japan @cookpad_jp

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

The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.

cookpad.japan @cookpad_jp

The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.

Saved

Ingredients

3 servings

100 gramsCellophane noodles
1clove's worth Garlic, finely chopped
1thumptip's worth Ginger, finely chopped
5cm's worth Japanese leek, finely chopped
1 tspDoubanjiang
1/2 bunchChinese garlic chives
1as much (to taste) Wood ear mushrooms
1Ra-yu
1Katakuriko mixed with water
Meat-miso
200 gramsGround pork
2 tbspeach Soy sauce, shaoxing wine
1 tbspTianmianjiang
Sauce
300 mlChicken bone stock
1 tbspOyster sauce
1 tspSugar
1 tbspSoy sauce

Saved

Steps

1

Make the meat-miso. Heat a pan or wok and stir fry the ground pork. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang. Take the meat-miso out of the pan.
2

Finely chop the garlic, ginger and leek. Rehydrate the wood ear mushrooms and slice into thin strips. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
3

Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry. Add the garlic and ginger and continue stir frying.
4

When the pan is aromatic, add the chicken stock and the sauce ingredients.
5

When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper. Add the katakuriko and water, and the ra-yu.
6

Add the Chinese chives, mix in quickly and the noodles are done.
7

It's delicious served on top of rice for a filling meal.