Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts

• 1 bag Bean sprouts
• 50 grams Cellophane noodles
• 1/2 bunch Chinese chives
• 1 tbsp Vegetable oil
• 1/2 stalk Finely chopped green onion
• 1 clove Grated garlic
• 1 tsp or as much (to taste) Grated ginger
• 1 tsp Doubanjiang
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Shaoxing wine
• 2 tsp Red miso
• 2 tsp Oyster sauce
• 100 ml Water
• 1 tsp with 1 tablespoonful of water Katakuriko slurry
• 1 tbsp Sesame oil
• 1 as much (to taste) Ra-yu
• 1 as much (to taste) Sansho pepper

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

sprouts, noodles, chinese chives, vegetable oil, green onion, garlic, much, doubanjiang, sugar, soy sauce, shaoxing wine, red miso, oyster sauce, water, water, sesame oil, much, much

Taken from cookpad.com/us/recipes/155381-perfect-with-rice-mapo-cellophane-noodles-and-bean-sprouts (may not work)