Recipe of Eric Ripert Mapo Tofu-style Cellophane Noodles (Medium Spicy)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mapo tofu-style cellophane noodles (medium spicy). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Mapo Tofu-style Cellophane Noodles (Medium Spicy) is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Mapo Tofu-style Cellophane Noodles (Medium Spicy) is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook mapo tofu-style cellophane noodles (medium spicy) using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):

1. Get 100 grams Cellophane noodles
2. Get 1 clove's worth Garlic, finely chopped
3. Prepare 1 thumptip's worth Ginger, finely chopped
4. Make ready 5 cm's worth Japanese leek, finely chopped
5. Take 1 tsp Doubanjiang
6. Make ready 1/2 bunch Chinese garlic chives
7. Prepare 1 as much (to taste) Wood ear mushrooms
8. Get 1 Ra-yu
9. Make ready 1 Katakuriko mixed with water
10. Make ready Meat-miso
11. Make ready 200 grams Ground pork
12. Get 2 tbsp each Soy sauce, shaoxing wine
13. Get 1 tbsp Tianmianjiang
14. Take Sauce
15. Take 300 ml Chicken bone stock
16. Get 1 tbsp Oyster sauce
17. Get 1 tsp Sugar
18. Take 1 tbsp Soy sauce

Steps to make Mapo Tofu-style Cellophane Noodles (Medium Spicy):

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.

So that is going to wrap this up for this special food mapo tofu-style cellophane noodles (medium spicy) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!