Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I have loved my entire life.

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

The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):

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

So that’s going to wrap this up for this exceptional food mapo tofu-style cellophane noodles (medium spicy) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!