Mapo Tofu-style Cellophane Noodles (Medium Spicy). Great recipe for Mapo Tofu-style Cellophane Noodles (Medium Spicy). 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.

Rinse the noodles with cold water. Add the noodles to a bowl and add the carrots, cucumber, and red pepper. When the meat's juices turn transluscent and the meat becomes crispy, add the garlic, doubanjiang, and tianmianjian and stir-fry well. You can cook Mapo Tofu-style Cellophane Noodles (Medium Spicy) using 18 ingredients and 7 steps. Here is how you cook it.

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

Prepare 100 grams of Cellophane noodles.
You need 1 of clove's worth Garlic, finely chopped.
It's 1 of thumptip's worth Ginger, finely chopped.
It's 5 of cm's worth Japanese leek, finely chopped.
It's 1 tsp of Doubanjiang.
You need 1/2 bunch of Chinese garlic chives.
It's 1 of as much (to taste) Wood ear mushrooms.
Prepare 1 of Ra-yu.
Prepare 1 of Katakuriko mixed with water.
Prepare of Meat-miso.
It's 200 grams of Ground pork.
You need 2 tbsp of each Soy sauce, shaoxing wine.
You need 1 tbsp of Tianmianjiang.
It's of Sauce.
Prepare 300 ml of Chicken bone stock.
It's 1 tbsp of Oyster sauce.
It's 1 tsp of Sugar.
You need 1 tbsp of Soy sauce.

Transfer the pork to a sieve and let drain, then place in a large bowl. Drain the noodles and add to the bowl with the pork. Soak the glass noodles (cellophane noodles) Glass noodles are dry and brittle. You need to prepare a pot of hot water and soak the noodles for fifteen minutes, then drain.

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

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..
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..
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..
When the pan is aromatic, add the chicken stock and the sauce ingredients..
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..
Add the Chinese chives, mix in quickly and the noodles are done..
It's delicious served on top of rice for a filling meal..

The noodles will rehydrate and turn soft and translucent. Be careful not to soak it indefinitely in the water as the glass noodles will become soggy. It consists of noodles (either wheat noodles, rice vermicelli, or egg noodles/hokkien noodles) in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Common toppings include fried tofu puffs, fish cakes, blanched cockles, chicken, shrimp, minced laksa leaves, bean sprouts and other vegetables. Drain and set aside. whisk all ingredients for sauce (From soy to black pepper) in a small bowl, set aside.