Mapo Tofu-style Cellophane Noodles (Medium Spicy)

• 100 grams Cellophane noodles
• 1 clove's worth Garlic, finely chopped
• 1 thumptip's worth Ginger, finely chopped
• 5 cm's worth Japanese leek, finely chopped
• 1 tsp Doubanjiang
• 1/2 bunch Chinese garlic chives
• 1 as much (to taste) Wood ear mushrooms
• 1 Ra-yu
• 1 Katakuriko mixed with water
• 200 grams Ground pork
• 2 tbsp each Soy sauce, shaoxing wine
• 1 tbsp Tianmianjiang
• 300 ml Chicken bone stock
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 1 tbsp Soy sauce

1. Make the meat-miso.
2. Heat a pan or wok and stir fry the ground pork.
3. When the pork is crispy, add the shaoxing wine and soy sauce, then add the tianmianjiang.
4. Take the meat-miso out of the pan.
5. Finely chop the garlic, ginger and leek.
6. Rehydrate the wood ear mushrooms and slice into thin strips.
7. Rehydrate the cellophane noodles by soaking them in plenty of boiling water for 5 minutes.
8. Put 2 tablespoons of vegetable oil and the doubanjiang into a pan or wok and stir fry.
9. Add the garlic and ginger and continue stir frying.
10. When the pan is aromatic, add the chicken stock and the sauce ingredients.
11. When the soup in the pan has reduced to about 1/4 its original volume, season with salt and pepper.
12. Add the katakuriko and water, and the ra-yu.
13. Add the Chinese chives, mix in quickly and the noodles are done.
14. It's delicious served on top of rice for a filling meal.

noodles, garlic, ginger, doubanjiang, chinese garlic, much, water, ground pork, soy sauce, tianmianjiang, chicken bone stock, oyster sauce, sugar, soy sauce

Taken from cookpad.com/us/recipes/154718-mapo-tofu-style-cellophane-noodles-medium-spicy (may not work)