A Family Favorite: Mapo Cellophane Noodles. 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.

I absolutely fell in love with this dish based on the photo alone. I mean, look at those noodles, and all those vegetables! See more ideas about Cellophane noodles, Asian recipes, Ethnic recipes. You can cook A Family Favorite: Mapo Cellophane Noodles using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of A Family Favorite: Mapo Cellophane Noodles

You need 10 grams of Cellophane noodles (harusame).
Prepare 150 grams of Ground meat (any type of meat).
Prepare 1 clove of Garlic.
Prepare 1 piece of 1 dash smaller than your thumbtip Ginger.
It's 1/2 stalk of Japanese leek.
Prepare 2 tsp of or 1 mushroom Shiitake mushroom.
Prepare 1/5 bunch of Chinese chives.
It's 1 tsp of Sesame oil.
You need 1 tsp of Doubanjiang.
You need of Seasonings.
Prepare 200 ml of Soup stock (chicken or other).
Prepare 2 tbsp of Sweet Miso (or tianmianjian - Chinese sweet bean sauce).
It's 1 tsp of Soy sauce.
You need 1 tsp of ☆ Katakuriko.
You need 1 tbsp of ☆ Water.

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. The braised fish was the best item that I tried at Tomorrow but it wasn't even that amazing. Heat the oil in a pan, and cooking in batches, lightly brown the pork with the five-spice powder.

A Family Favorite: Mapo Cellophane Noodles step by step

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..

Add the garlic, sugar, prawns, and peanuts. Mix the rest of the ingredients for the dressing. Glass or cellophane noodles (also known as fensi or bean thread noodles) are transparent noodles that, when cooked, are clear like glass. They are used in Asian soups, hot pots, stir-fried dishes, and spring rolls. Glass noodles are typically sold dried and are soaked before eating.