Cellophane Noodles and Pork
uncooked cellophane noodles
uncooked ground pork
2 Tbsp, fresh, peeled and grated
2 medium clove(s), minced
low sodium soy sauce
dark sesame oil
crushed red pepper flakes
½ tsp, or 1 teaspoon bottled Asian red chile sauce
reduced-sodium chicken broth
- 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.