Cellophane Noodles With Pork - Ww

1. 1

   Combine the pork, soy sauce, ketchup, hoisin sauce, vinegar and garlic in a bowl and mix well.

2. 2

   Cover and refrigerate until the flavors are well blended, about 20 minutes.

3. 3

   Meanwhile place the noodles in a medium bowl and with enough hot water to cover.

4. 4

   Let stand until softened, about 10 minutes.

5. 5

   Drain.

6. 6

   Heat a large nonstick skillet or wok over high heat until a drop of water sizzles on it.

7. 7

   Pour in 1 teaspoon of the oil and swirl to coat the pan and then add the pork mixture.

8. 8

   Stir-fry, breaking up the pork until cooked through.

9. 9

   Transfer the pork mixture and juices to a plate and keep warm.

10. 10

    Add the remaining 1 teaspoon oil to the skillet or wok, swirl to cover pan and add the scallions and ginger.

11. 11

    Stir-fry just until fragrant, about 15 seconds.

12. 12

    Add the chili paste and stir-fry about 5 seconds.

13. 13

    Add pork, noodles and broth; bring to a boil.

14. 14

    Reduce the heat and simmer, stirring gently until the noodles absorb most of the liquid, about 3 to 4 minutes.

15. 15

    Sprinkle with cilantro and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.