5 Versatile Ways to Use Nagatanien Mabo Harusame

[Basic Mabo Harusame] Without turning on the heat, put 400cc of water in a frying pan and add the glass noodles as they are. Breaking long noodles in half makes them easier to separate. No ingredients other than water are needed (the sauce and other ingredients are all included).

Heat over high heat for 5 minutes. The glass noodles gradually loosen, so separate them along the way. Add the included mapo sauce and mix well, then turn off the heat while the liquid is still loose and soupy. It's also delicious served over rice.

[Microwave Hot and Sour Soup Style] Put 400ml of water, the glass noodles, the mapo sauce, and the egg all into a heatproof container. Add the egg without beating it and stir it lightly with chopsticks in the container (one less dish to wash).

Microwave at 600W for 5 minutes (5 and a half minutes at 500W). Once removed, add 1 tablespoon of vinegar and drizzle chili oil to taste. Microwave cooking leaves more liquid than a frying pan, so it comes out soup-like.

[Mapo Spring Rolls] Put 200ml of water (half the usual amount) into a heatproof container, mix once, and add the glass noodles as they are. Submerge the surface, cover loosely with plastic wrap, and microwave at 600W for 5 minutes 30 seconds.

While waiting for the microwave, mix potato starch with an equal amount of water to make two batches of starch slurry (one for thickening and one for sealing the wrappers). While the heated glass noodles are still warm, add one batch and mix thoroughly until it becomes sticky and holds together.

Place one-fifth of the filling below the halfway point of each spring roll wrapper and roll it up from the bottom into a cylinder. Apply the starch slurry to the edges as glue, fold in both ends, and seal. Since the filling is already cooked, fry until the outside is colored and crisp, then remove.

[Chinese Glass Noodle Salad] Put the glass noodles in a bowl, pour in 300ml of hot water, and wait 5 minutes to rehydrate. While waiting, shred the salad chicken.

Drain the rehydrated glass noodles in a colander, rinse with cold water to firm them up, and drain thoroughly. Leftover water makes the flavor dull, so squeeze them firmly by hand. Return them to the bowl, add the mapo sauce, and mix everything first until it turns slightly pale to make the base.

Add 120g of packaged salad greens and the shredded salad chicken to the base and toss lightly and roughly to finish. It's also delicious with a squeeze of lemon. Adding cucumber makes it bang bang chicken style.

[Mabo Harusame with Egg and Bamboo Shoots] Julienne the bamboo shoots. Put 400cc of water and the glass noodles in a frying pan and bring to a boil; once boiling, turn them over to separate them and add as much bamboo shoot as you like. Add the mapo sauce and mix. If the flavor is weak, adjust with salt and pepper.

Reduce slightly to cook off some liquid, then drop in 2 eggs in the center. Cover and lightly cook the whites, finishing with a soft, runny consistency. Scatter green onion and eat while breaking up the eggs and mixing them in.

[Mala Tang] Put 500cc of water (550cc for more soup) in a pot and turn on the heat. Before it boils, add the bean sprouts, 60-70g of torn pork, the shimeji mushrooms with the base removed and torn by hand, and the hand-torn komatsuna one after another. No knife is used at all.

Once it comes to a boil, add the mapo sauce and glass noodles to make a paitan soup. Add 100cc of soy milk for thickness and roundness, then finish with about half a teaspoon of Sichuan pepper. Plate the glass noodles on the bottom, top with the vegetables, and drizzle the finishing oil to complete.