Perfect with Rice! Mapo Cellophane Noodles and Bean

Name: Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 bag Bean sprouts, 50 grams Cellophane noodles, 1/2 bunch Chinese chives, 1 tbsp Vegetable oil, and more.

Yes, Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perfect with Rice! Mapo Cellophane Noodles and Bean Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions