Spicy Slippery Noodles

• 4 ounces uncooked cellophane noodles (bean threads)
• 2 cups boiling water
• 4 green onions
• 1/2 pound lean ground pork
• 4 1/2 tablespoons soy sauce, divided
• 1 teaspoon vegetable oil
• 2 tablespoons minced peeled fresh ginger
• 1 teaspoon chile paste
• 10 garlic cloves, minced
• 1 1/2 cups thinly sliced leek
• 1/2 cup finely shredded carrot
• 3 1/2 tablespoons mirin (sweet rice wine), divided
• 1 1/2 cups low-salt chicken broth
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil

1. Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.
2. Remove tops from green onions; chop to measure 1 tablespoon. Set aside. Mince white part of green onions to measure 3 tablespoons; set aside.
3. Combine pork and 1 tablespoon soy sauce in a bowl; stir well. Cook pork mixture in a large nonstick skillet or wok over medium-high heat until browned, stirring to crumble. Drain in a colander. Wipe skillet clean with a paper towel.
4. Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chile paste, and garlic, and stir-fry 1 minute. Add leek, carrot, and 2 tablespoons mirin; stir-fry 2 minutes. Add 3 1/2 tablespoons soy sauce, 1 1/2 tablespoons mirin, chicken broth, sugar, and sesame oil; bring to a boil. Return pork to skillet. Add noodles; cook 4 minutes or until liquid is absorbed. Spoon noodle mixture onto serving platter; sprinkle with 1 tablespoon chopped green onion tops.

noodles, boiling water, green onions, lean ground pork, soy sauce, vegetable oil, fresh ginger, chile paste, garlic, carrot, mirin, lowsalt, sugar, dark sesame oil

Taken from www.myrecipes.com/recipe/spicy-slippery-noodles (may not work)