Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, a family favorite: mapo cellophane noodles. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A Family Favorite: Mapo Cellophane Noodles is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. A Family Favorite: Mapo Cellophane Noodles is something that I’ve loved my whole life.
Cellophane Noodles How To Prepare Cellophane Noodles For Your Favorite Asian Recipe. Cellophane Noodles is made from mung beans and is known as mung bean. Cellophane noodles tossed in a sesame-chili dressing with shrimp and veggies make a healthy and energizing dish.
To begin with this recipe, we must prepare a few components. You can have a family favorite: mapo cellophane noodles using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make A Family Favorite: Mapo Cellophane Noodles:
- Get 10 grams Cellophane noodles (harusame)
- Take 150 grams Ground meat (any type of meat)
- Prepare 1 clove Garlic
- Take 1 piece 1 dash smaller than your thumbtip Ginger
- Prepare 1/2 stalk Japanese leek
- Make ready 2 tsp or 1 mushroom Shiitake mushroom
- Take 1/5 bunch Chinese chives
- Prepare 1 tsp Sesame oil
- Make ready 1 tsp Doubanjiang
- Prepare Seasonings
- Prepare 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
- Prepare 1 tbsp ☆ Water
Cellophane noodles (also known as Chinese vermicelli, bean threads, bean thread noodles, or glass noodles) are a type of transparent Asian noodle made from starch (such as mung bean starch, potato, or canna starch) and water. They are generally sold in dried form, boiled to reconstitute, then used in. Cellophane noodles, also known as glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). Traditional mapo tofu calls minced meat (pork or beef) as the main side ingredient to enhance the flavor.
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.
Tofu itself is quite plain and tasteless. Usually mapo tofu is cooked with minced pork or sometimes with beef. I make this vegetarian version so that the vegetarian foods can also enjoy it. Drain noodles in colander and rinse under cold water to stop cooking. I made this for our family dinner tonight and it was delicious.
So that is going to wrap this up with this special food a family favorite: mapo cellophane noodles recipe. Thank you very much for your time. I am confident you can make this at home. There is 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
