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

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). It is 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 popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I’ve loved my entire life.

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

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