Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. For mine, 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 foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I’ve loved my whole life.

To begin with this recipe, we must 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. Get 100 grams Cellophane noodles
2. Take 1 clove’s worth Garlic, finely chopped
3. Prepare 1 thumptip’s worth Ginger, finely chopped
4. Get 5 cm’s worth Japanese leek, finely chopped
5. Prepare 1 tsp Doubanjiang
6. Take 1/2 bunch Chinese garlic chives
7. Get 1 as much (to taste) Wood ear mushrooms
8. Take 1 Ra-yu
9. Make ready 1 Katakuriko mixed with water
10. Take Meat-miso
11. Make ready 200 grams Ground pork
12. Prepare 2 tbsp each Soy sauce, shaoxing wine
13. Get 1 tbsp Tianmianjiang
14. Make ready Sauce
15. Prepare 300 ml Chicken bone stock
16. Take 1 tbsp Oyster sauce
17. Make ready 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.
8. Ready to serve and ENJOY!

So that is going to wrap this up with this exceptional food mapo tofu-style cellophane noodles (medium spicy) 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. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!