A Family Favorite: Mapo Cellophane Noodles

• 10 grams Cellophane noodles (harusame)
• 150 grams Ground meat (any type of meat)
• 1 clove Garlic
• 1 piece 1 dash smaller than your thumbtip Ginger
• 1/2 stalk Japanese leek
• 2 tsp or 1 mushroom Shiitake mushroom
• 1/5 bunch Chinese chives
• 1 tsp Sesame oil
• 1 tsp Doubanjiang
• 200 ml Soup stock (chicken or other)
• 2 tbsp Sweet Miso (or tianmianjian - Chinese sweet bean sauce)
• 1 tsp Soy sauce
• 1 tsp Katakuriko
• 1 tbsp Water

1. Cut the vegetables.
2. Finely chop the mushrooms, mince the leek, garlic, and ginger.
3. Cut the garlic chives into 3cm lengths.
4. Combine the seasonings and set aside.
5. In a pan, add the ginger, garlic, and sesame oil, and turn on the heat.
6. Stir the pan as it warms up, and add the ground meat.
7. Be careful not to burn the garlic.
8. When the meat is about 80% cooked, add the leek and mushrooms.
9. Continue cooking.
10. Add the doubanjiang, stir and continue cooking.
11. Mix the seasonings.
12. Bring the pot to a simmer.
13. Add the cellophane noodles.
14. You could also cut the noodles shorter with kitchen scissors.
15. The noodles will quickly soften.
16. Cook to reduce the liquid.
17. Add the garlic chives.
18. Mix the ingredients, and slowly add to the pan.
19. This will thicken the sauce, so stop when the desired thickness is reached.
20. I only add a small amount of doubanjiang, as I have small children but you can increase the amount if you want it spicier.

noodles, ground meat, clove garlic, ginger, stalk japanese, mushroom shiitake, chinese chives, sesame oil, doubanjiang, chicken, sweet, soy sauce, katakuriko, water

Taken from cookpad.com/us/recipes/167623-a-family-favorite-mapo-cellophane-noodles (may not work)