A Family Favorite: Mapo Cellophane Noodles

A Family Favorite: Mapo Cellophane Noodles

This is a dish that makes an appearance once a month in our house. This time I went easy on the vegetables, but you can add more if you want, and still result in a delicious dish.

Ingredients: Serves 2

Cellophane noodles (harusame)
10g (1 bundle)
Ground meat (any type of meat)
about 150g
1 clove
1 piece a little smaller than your thumbtip
Japanese leek
1/2 stalk
Shiitake mushroom
2 teaspoons or 1 mushroom
Chinese chives
1/5 bunch
Sesame oil
about 1 teaspoon
1 teaspoon
Soup stock (chicken or other)
1 heaping cup
Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
2 tablespoons
Soy sauce
1 teaspoon
☆ Katakuriko
1 teaspoon
☆ Water
1 tablespoon


1. 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.
2. In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
3. Stir the pan as it warms up, and add the ground meat. Be careful not to burn the garlic.
4. When the meat is about 80% cooked, add the leek and mushrooms. Continue cooking.
5. Add the doubanjiang, stir and continue cooking.
6. Mix the seasonings.
7. Bring the pot to a simmer. Add the cellophane noodles. You could also cut the noodles shorter with kitchen scissors.
8. 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.
9. I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.

Story Behind this Recipe

I wanted to make mapo tofu, but realized I didn't have tofu, and decided to substitute with cellophane noodles (harusame) instead. The combination turned out great.