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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):
  1. Make ready 100 grams Cellophane noodles
  2. Make ready 1 clove's worth Garlic, finely chopped
  3. Prepare 1 thumptip's worth Ginger, finely chopped
  4. Prepare 5 cm's worth Japanese leek, finely chopped
  5. Take 1 tsp Doubanjiang
  6. Take 1/2 bunch Chinese garlic chives
  7. Get 1 as much (to taste) Wood ear mushrooms
  8. Prepare 1 Ra-yu
  9. Make ready 1 Katakuriko mixed with water
  10. Make ready Meat-miso
  11. Prepare 200 grams Ground pork
  12. Get 2 tbsp each Soy sauce, shaoxing wine
  13. Prepare 1 tbsp Tianmianjiang
  14. Prepare Sauce
  15. Make ready 300 ml Chicken bone stock
  16. Take 1 tbsp Oyster sauce
  17. Get 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’s going to wrap this up for this special food mapo tofu-style cellophane noodles (medium spicy) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!