A Family Favorite: Mapo Cellophane Noodles

Name: A Family Favorite: Mapo Cellophane Noodles
Yield: 2 servings
Cuisine: American
Ingredients: 10 grams Cellophane noodles (harusame); 150 grams Ground meat (any type of meat); 1 clove Garlic; 1 piece 1 dash smaller than your thumbtip Ginger; 1/2 stalk Japanese leek; 2 tsp or 1 mushroom Shiitake mushroom; 1/5 bunch Chinese chives; 1 tsp Sesame oil; 1 tsp Doubanjiang; 200 ml Soup stock (chicken or other); 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce); 1 tsp Soy sauce; 1 tsp ☆ Katakuriko; 1 tbsp ☆ Water

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

2 servings

10 gramsCellophane noodles (harusame)
150 gramsGround meat (any type of meat)
1 cloveGarlic
1 piece1 dash smaller than your thumbtip Ginger
1/2 stalkJapanese leek
2 tspor 1 mushroom Shiitake mushroom
1/5 bunchChinese chives
1 tspSesame oil
1 tspDoubanjiang
Seasonings
200 mlSoup stock (chicken or other)
2 tbspSweet Miso (or tianmianjian - Chinese sweet bean sauce)
1 tspSoy sauce
1 tsp☆ Katakuriko
1 tbsp☆ Water

Saved

Steps

1

Cut the vegetables. Finely chop the mushrooms, mince the leek, garlic, and ginger. Cut the garlic chives into 3cm lengths. Combine the seasonings and set aside.
2

In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
3

Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
4

When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
5

Add the doubanjiang, stir and continue cooking.
6

Mix the seasonings.
7

Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
8

The noodles will quickly soften. Cook to reduce the liquid. Add the garlic chives. Mix the ☆ ingredients, and slowly add to the pan. This will thicken the sauce, so stop when the desired thickness is reached.
9

I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.