Atsuage Mapo Harusame Noodles

Atsuage Mapo Harusame Noodles

The seasonings are absorbed by the atsuage and harusame in this delicious dish. It goes great along side rice or served with beer.

Ingredients: 4 servings

Pork belly
150 g-200 g
Salt and pepper
a small amount
Plain flour
as needed
1 pack
Chinese chives
1 bunch
Cellophane noodles
30 g
★ Leek (the white part)
5 cm
★ Ginger
1 piece
Broth ( water )
200 ml
Dashi stock granules
1 teaspoon
☆ Sugar
1 1/2 tablespoon
☆ Soy sauce
2 tablespoons
☆ Sake
1 tablespoon
☆Doubanjiang (optional)
1/4 teaspoon


1. Reconstitute the dried harusame noodles in hot water, then cut into bite sized pieces. Mince the ★ ingredients. Mix the ☆ ingredients.
2. Cut the pork into 5cm slices, season with salt and pepper and dust with flour.
3. Pour boiling water over the atsuage to remove the surface oil, cut into 2cm strips. Chop the chives into 5cm widths.
4. Heat a little oil in a frying pan and add the ★ ingredients.
5. When fragrant, add the pork and atsuage and stir fry. Swirl in the ☆ mixture and continue to cook for 2 minutes.
6. Add the harusame noodles, and when the liquid is mostly absorbed, add the chives. Give it a quick stir and it's ready.

Story Behind this Recipe

I made this Mapo Noodle dish with added atsuage when I was hungry for Japanese flavors.