緑豆のマーボー春雨

緑豆のマーボー春雨

  • Serves 1-2
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This Japanese twist on a Chinese favourite is sure to please. Mabo tofu is a traditional Chinese tofu dish that combines the spicy taste of doubanjiang and pork mince with tofu. In this dish, we substitute the tofu for harusame noodles, or mung bean noodles, for a more filling side or meal. Spicy and filled with umami taste.

材料

60g dried harusame mung bean noodles
70g pork mince
1 dried kikurage wood ear mushroom
1 red pepper
1 tbsp sesame oil
1/2 tsp doubanjiang broad bean chilli paste

sauce:
140 ml water
1 tsp chicken gara soup stock
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp oyster sauce

手順

  1. Rehydrate the dried wood ear mushroom in a small bowl of water for 5 mins. In a medium saucepan, bring 1.5L of water to the boil, and cook the harusame noodles until al dente, about 2-3 mins. Cut the noodles into into bite-sized lengths. Dice the red pepper into small cubes. Drain the excess water from the rehydrated wood ear mushrooms. Dice the mushrooms into small squares.
  2. Mix the ingredients for the sauce together until the sugar has dissolved. Set aside.
  3. Heat the sesame oil, and stir-fry the pork mince until browned, about 3-5 mins.
  4. When the mince is cooked, add the red pepper, and continue stir-frying. Add the sauce and the noodles, and simmer on low to reduce the sauce a little. Serve warm.

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