Atsuage Mapo Harusame Noodles

• 150 grams-200 grams Pork belly
• 1 dash Salt and pepper
• 1 Plain flour
• 1 pack Atsuage
• 1 bunch Chinese chives
• 30 grams Cellophane noodles
• 5 cm Leek (the white part)
• 1 piece Ginger
• 200 ml Broth ( water )
• 1 tsp Dashi stock granules
• 1 1/2 tbsp Sugar
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1/4 tsp Doubanjiang (optional)

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

belly, salt, flour, pack atsuage, chinese chives, noodles, ginger, water, granules, sugar, soy sauce, sake

Taken from cookpad.com/us/recipes/158748-atsuage-mapo-harusame-noodles (may not work)