Mapo Tofu-style Cellophane Noodles (Medium Spicy)

The cellophane noodles absorb tons of umami. They're smooth, silky and so good!!

Ingredients: 3 servings

Cellophane noodles
100 g
Garlic, finely chopped
1 clove's worth
Ginger, finely chopped
1 thumptip's worth
Japanese leek, finely chopped
5 cm's worth
1 teaspoon
Chinese garlic chives
1/2 bunch
Wood ear mushrooms
as much as you like
Ra-yu (Recipe ID: 1493200)
to taste
Katakuriko mixed with water
as needed
Ground pork
200 g
Soy sauce, shaoxing wine
2 tablespoons each
1 tablespoon
Chicken bone stock
Oyster sauce
1 tablespoon
1 teaspoon
Soy sauce
1 tablespoon


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.

Story Behind this Recipe

The mabo harusame I had at a restaurant was delicious, so I tried re-creating it.