Mapo Tofu-style Cellophane Noodles (Medium Spicy)
Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
  1. Prepare 100 grams Cellophane noodles
  2. Prepare 1 clove's worth Garlic, finely chopped
  3. Make ready 1 thumptip's worth Ginger, finely chopped
  4. Get 5 cm's worth Japanese leek, finely chopped
  5. Prepare 1 tsp Doubanjiang
  6. Get 1/2 bunch Chinese garlic chives
  7. Take 1 as much (to taste) Wood ear mushrooms
  8. Take 1 Ra-yu
  9. Take 1 Katakuriko mixed with water
  10. Get Meat-miso
  11. Take 200 grams Ground pork
  12. Make ready 2 tbsp each Soy sauce, shaoxing wine
  13. Make ready 1 tbsp Tianmianjiang
  14. Take Sauce
  15. Prepare 300 ml Chicken bone stock
  16. Take 1 tbsp Oyster sauce
  17. Take 1 tsp Sugar
  18. Take 1 tbsp Soy sauce
Instructions to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
  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.

So that is going to wrap this up with this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!