Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts

Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts

This mapo tofu-style recipe is easy and perfect served with plain rice.It's richly flavored and has lots of texture, even without any meat!

Ingredients: 2 Servings

Bean sprouts
1 bag
Cellophane noodles
50 g
Chinese chives
1/2 bunch
◇Vegetable oil
1 tablespoon
◇Finely chopped green onion
1/2 stalk
◇Grated garlic
1 clove
◇Grated ginger
1 teaspoon or as much as you like
1 teaspoon
1 tablespoon
◆Soy sauce
1 tablespoon
◆Shaoxing wine
1 tablespoon
◆Red miso
2 teaspoons
◆Oyster sauce
2 teaspoons
100 ml
Katakuriko slurry
1 teaspoon with 1 tablespoonful of water
Sesame oil
1 tablespoon
as much as you like
Sansho pepper
as much as you like


1. Wash the sprouts and drain. Boil the cellophane noodles for 2 - 3 minutes (refer to the packaging). Drain and cut into pieces.
2. Heat a pan with the ingredients marked ◇ over low heat until fragrant. Add the doubanjiang and cook together well until it spicy.
3. Add the sprouts with a pinch of salt and pepper and stir-fry briefly. Add the mixed sauce marked ◆ before the sprouts get soft, and bring to a boil. Then add the cellophane and simmer.
4. Add the chives and mix quickly. Add the katakuriko dissolved in water to thicken the sauce and sprinkle the sesame oil. Cook for a minute and sprinkle ra-yu and sansho to finish if you like.

Story Behind this Recipe

I love this mapo recipe.