BBQ Pork & Mushroom Vermicelli

• 220 g sweet potato vermicelli, uncooked
• 1 Tbsp. oil
• 1/2 lb. (225 g) shiitake mushrooms, stems removed, caps thinly sliced
• 1 clove garlic, minced
• 1/4 lb. (115 g) boneless Chinese bbq pork, cut into thin strips
• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup 25%-less-sodium chicken broth
• 1 green onion, thinly sliced

1. Cook pasta as directed on package, omitting salt; drain, reserving 1/2 cup of the cooking water.
2. Heat oil in nonstick wok or large deep skillet on medium heat.
3. Add mushrooms; cook 2 to 3 min.
4. or until tender, stirring frequently and adding garlic during the last minute.
5. Add meat, cream cheese product and broth; cook 2 to 3 min.
6. or until cream cheese is completely melted and meat mixture is evenly coated with sauce.
7. Gradually stir in enough of the reserved cooking water until sauce is of desired consistency.
8. Add pasta; mix lightly.
9. Transfer to platter; top with onions.

sweet potato vermicelli, oil, shiitake mushrooms, clove garlic, boneless chinese bbq pork, philadelphia cream cheese, green onion

Taken from www.kraftrecipes.com/recipes/bbq-pork-mushroom-vermicelli-149104.aspx (may not work)