Hot and Sour Noodle Soup with Pork

• 2 ounces rice-stick noodles (pad thai noodles)
• 1 tablespoon vegetable oil
• 10 large shiitake mushrooms (about 4 ounces), stems discarded and caps thickly sliced
• 1 large garlic clove, thinly sliced
• 1 1/2 teaspoons finely grated fresh ginger
• 4 1/2 cups chicken stock or low-sodium broth
• 1/2 pound pork tenderloin, cut into 2-by- 1/2-inch strips
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons soy sauce
• 1 teaspoon chile-garlic sauce or hot sauce
• 1 cup snow peas, thinly sliced lengthwise
• 3 scallions, thinly sliced
• 1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
• 1 teaspoon Asian sesame oil
• Salt

1. Soak the noodles in a bowl of hot water until pliable, about 5 minutes.
2. Meanwhile, in a large saucepan, heat the oil until shimmering.
3. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned, 2 to 3 minutes.
4. Add the garlic and ginger and cook, stirring, for 30 seconds.
5. Add the stock and bring to a boil.
6. Drain the noodles, add them to the saucepan and cook over moderate heat just until tender, about 3 minutes.
7. Add the pork, vinegar, soy sauce and chile-garlic sauce and simmer until the pork is nearly cooked through, about 2 minutes.
8. Add the snow peas, scallions and cornstarch mixture and cook until the vegetables are crisp-tender, about 1 minute.
9. Stir in the sesame oil and season with salt.
10. Ladle the soup into bowls and serve.

rice, vegetable oil, shiitake mushrooms, garlic, ginger, chicken stock, pork tenderloin, cider vinegar, soy sauce, chilegarlic sauce, snow peas, scallions, cornstarch, asian sesame oil, salt

Taken from www.foodandwine.com/recipes/hot-and-sour-noodle-soup-pork (may not work)