Cellophane Noodles With Pork - Ww

Ingredients

• 5 ounces ground lean pork
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 2 garlic cloves
• minced
• 14 lb cellophane noodle
• 2 teaspoons peanut oil
• minced peeled
• 2 scallions
• minced
• 12 teaspoon fresh ginger
• 1 teaspoon hot chili paste
• 1 cup reduced-sodium chicken broth
• 1 tablespoon fresh cilantro
• minced

Instructions

1. Combine the pork, soy sauce, ketchup, hoisin sauce, vinegar and garlic in a bowl and mix well.
2. Cover and refrigerate until the flavors are well blended, about 20 minutes.
3. Meanwhile place the noodles in a medium bowl and with enough hot water to cover.
4. Let stand until softened, about 10 minutes.
5. Drain.
6. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles on it.
7. Pour in 1 teaspoon of the oil and swirl to coat the pan and then add the pork mixture.
8. Stir-fry, breaking up the pork until cooked through.
9. Transfer the pork mixture and juices to a plate and keep warm.
10. Add the remaining 1 teaspoon oil to the skillet or wok, swirl to cover pan and add the scallions and ginger.
11. Stir-fry just until fragrant, about 15 seconds.
12. Add the chili paste and stir-fry about 5 seconds.
13. Add pork, noodles and broth; bring to a boil.
14. Reduce the heat and simmer, stirring gently until the noodles absorb most of the liquid, about 3 to 4 minutes.
15. Sprinkle with cilantro and serve immediately.