Easy 10 Minute: Mapo Harusame Noodles
Easy 10 Minute: Mapo Harusame Noodles

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy 10 minute: mapo harusame noodles. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Easy 10 Minute: Mapo Harusame Noodles is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Easy 10 Minute: Mapo Harusame Noodles is something that I’ve loved my entire life.

Cut the carrot into your desired size pieces, and boil until crisp-tender. Parboiling the carrot reduces the stir-frying time. Drain the excess water from the rehydrated wood ear mushrooms. Add the sugar and soy sauce.

To get started with this recipe, we must prepare a few components. You can cook easy 10 minute: mapo harusame noodles using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Easy 10 Minute: Mapo Harusame Noodles:
  1. Take 60 grams Dried cellophane noodles
  2. Prepare 70 grams Ground pork
  3. Get 1 Carrot
  4. Make ready 1/4 Bamboo shoot (boiled)
  5. Make ready 1 Dried wood ear mushrooms (kikurage)
  6. Prepare 1 Snow peas (or green peppers)
  7. Get 1 tbsp Sesame oil for stir-frying
  8. Get 1/2 tsp plus ~ Doubanjiang (optional)
  9. Take Seasoning ingredients
  10. Take 150 ml Water
  11. Take 1 tsp Chinese soup stock
  12. Take 2 tbsp Soy sauce
  13. Get 1 tbsp Sugar (light brown sugar if available)
  14. Prepare 1 tbsp Oyster sauce

Strain, then put the broth back in the pot. Add ingredients B to the broth and let it simmer at low heat. The Japanese adapted the famous Sichuan Mapo Tofu by cutting down on the spices yet keeping the flavors savory and bold. A must-keep for your weeknight meal. ♥ I just made the Mapo Tofu today.

Steps to make Easy 10 Minute: Mapo Harusame Noodles:
  1. Rehydrate the dried wood ear mushrooms. Boil the dried cellophane noodles to al dente, and cut into 1/4 lengths. Cut the carrot into your desired size pieces, and boil until crisp-tender.
  2. Parboiling the carrot reduces the stir-frying time. Drain the excess water from the rehydrated wood ear mushrooms. Cut the bamboo shoot into pieces, and de-string the snow peas.
  3. Mix the seasoning ingredients, and set aside. You can prepare it while you work on Step 1 if you want.
  4. Heat the sesame oil, and stir-fry the ground pork. Add the doubanjiang at this point. Please adjust the amount to your liking!!
  5. When the ground pork is cooked, add the vegetables, and continue stir-frying. Since the carrot takes the longest to cook through but is already parboiled, you just need to stir-fry it briefly.
  6. Add the Step 3 flavouring ingredients, and cooked cellophane noodles. Simmer to reduce the sauce, and you're done. If your kids are eating it, you can reduce the amount of doubanjiang. It will still be delicious.

The Japanese adapted the famous Sichuan Mapo Tofu by cutting down on the spices yet keeping the flavors savory and bold. A must-keep for your weeknight meal. ♥ I just made the Mapo Tofu today. SO simple and fast, and more importantly, very delicious! A quick, satisfying and full-flavor version of Vietnam's national dish. It's ready! 'Kimpira Gobo' (Sweet and salty, fried burdock) Plenty of dietary fiber!

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