Cellophane Noodles and Pork
- Total Time
If you are lucky enough to live near an Asian market, you may be able to find fresh cellophane noodles (sometimes called bean-thread noodles).
uncooked cellophane noodles¼ pound(s)
uncooked ground pork6 oz
uncooked scallion(s)6 medium
ginger root2 Tbsp, fresh, peeled and grated
garlic clove(s)2 clove(s), medium, minced
low sodium soy sauce2 Tbsp
rice vinegar2 Tbsp
dark sesame oil1 tsp
crushed red pepper flakes½ tsp, or 1 teaspoon bottled Asian red chile sauce
reduced-sodium chicken broth⅓ cup(s)
- Place the cellophane noodles in a large bowl; cover them with hot water. Set aside to soak until softened, about 10 minutes.
- Meanwhile, spray a large nonstick wok or high-sided skillet with nonstick spray and set over medium-high heat until a drop of water sizzles. Add the pork and stir-fry, breaking it apart with a wooden spoon, until browned, about 3 minutes.
- Add the scallions, ginger, and garlic; stir-fry until fragrant, about 25 seconds. Stir in the soy sauce, vinegar, sesame oil, and chile sauce. Then pour in the broth, scraping up any browned bits from the bottom of the wok. Bring the mixture to a simmer.
- Drain the noodles and stir into the simmering sauce in the wok. Reduce the heat and simmer until the liquid is absorbed into the noodles, about 3 minutes. Yields 3/4 cup per serving.