Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. 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. 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. Make ready 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. Make ready 1 Ra-yu
9. Get 1 Katakuriko mixed with water
10. Prepare Meat-miso
11. Take 200 grams Ground pork
12. Get 2 tbsp each Soy sauce, shaoxing wine
13. Prepare 1 tbsp Tianmianjiang
14. Prepare Sauce
15. Prepare 300 ml Chicken bone stock
16. Take 1 tbsp Oyster sauce
17. Prepare 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’s going to wrap it up for this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!