Cellophane Noodles With Pork - Ww

• 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

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.

ground lean pork, soy sauce, ketchup, hoisin sauce, rice vinegar, garlic, noodle, peanut oil, scallions, fresh ginger, hot chili paste, chicken broth, fresh cilantro

Taken from www.food.com/recipe/cellophane-noodles-with-pork-ww-260116 (may not work)