Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, a family favorite: mapo cellophane noodles. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
A Family Favorite: Mapo Cellophane Noodles is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. A Family Favorite: Mapo Cellophane Noodles is something that I have loved my entire life.
Great recipe for A Family Favorite: Mapo Cellophane Noodles. I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. If you like cellophane noodles, you could double the amount. Before you jump to Mapo Tofu-style Cellophane Noodles (Medium Spicy) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook a family favorite: mapo cellophane noodles using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make A Family Favorite: Mapo Cellophane Noodles:
- Get 10 grams Cellophane noodles (harusame)
- Prepare 150 grams Ground meat (any type of meat)
- Get 1 clove Garlic
- Get 1 piece 1 dash smaller than your thumbtip Ginger
- Prepare 1/2 stalk Japanese leek
- Make ready 2 tsp or 1 mushroom Shiitake mushroom
- Make ready 1/5 bunch Chinese chives
- Prepare 1 tsp Sesame oil
- Get 1 tsp Doubanjiang
- Prepare Seasonings
- Make ready 200 ml Soup stock (chicken or other)
- Prepare 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
- Take 1 tsp Soy sauce
- Prepare 1 tsp ☆ Katakuriko
- Get 1 tbsp ☆ Water
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. I ordered the white rice with mapo tofu, cellophane noodle, braised pork.
Instructions to make A Family Favorite: Mapo Cellophane Noodles:
- 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.
- In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
- Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
- When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
- Add the doubanjiang, stir and continue cooking.
- Mix the seasonings.
- Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
- 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.
- I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.
Rehydrate the wood ear mushrooms and slice into thin strips. I ordered the white rice with mapo tofu, cellophane noodle, braised pork. The white rice and the braised pork were ok but the mapo tofu and cellophane noodles were complete letdowns. Mapo tofu was bland, flavorless and not even spicy while the cellophane noodles literally tasted like nothing. My coworker ordered the braised fish, mapo tofu and eggplant.
So that’s going to wrap it up with this exceptional food a family favorite: mapo cellophane noodles recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
