Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, a family favorite: mapo cellophane noodles. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
A Family Favorite: Mapo Cellophane Noodles is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. A Family Favorite: Mapo Cellophane Noodles is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook a family favorite: mapo cellophane noodles using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make A Family Favorite: Mapo Cellophane Noodles:
- Take 10 grams Cellophane noodles (harusame)
- Make ready 150 grams Ground meat (any type of meat)
- Take 1 clove Garlic
- Take 1 piece 1 dash smaller than your thumbtip Ginger
- Get 1/2 stalk Japanese leek
- Make ready 2 tsp or 1 mushroom Shiitake mushroom
- Make ready 1/5 bunch Chinese chives
- Get 1 tsp Sesame oil
- Prepare 1 tsp Doubanjiang
- Prepare Seasonings
- Get 200 ml Soup stock (chicken or other)
- Make ready 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
- Take 1 tsp Soy sauce
- Take 1 tsp ☆ Katakuriko
- Get 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.
Steps 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’s going to wrap this up with this special food a family favorite: mapo cellophane noodles recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
