Cellophane Noodles With Pork - Ww |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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4 Points for about 1 cup serving. This was in the WW Magazine and I wanted to save. Ingredients:
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 |
1/4 lb cellophane noodle |
2 teaspoons peanut oil, minced peeled |
2 scallions, minced |
1/2 teaspoon fresh ginger |
1 teaspoon hot chili paste |
1 cup reduced-sodium chicken broth |
1 tablespoon fresh cilantro, minced |
Directions:
1. Combine the pork, soy sauce, ketchup, hoisin sauce, vinegar and garlic in a bowl and mix well. Cover and refrigerate until the flavors are well blended, about 20 minutes.
2. Meanwhile place the noodles in a medium bowl and with enough hot water to cover. Let stand until softened, about 10 minutes. Drain.
3. Heat a large nonstick skillet or wok over high heat until a drop of water sizzles on it. Pour in 1 teaspoon of the oil and swirl to coat the pan and then add the pork mixture. Stir-fry, breaking up the pork until cooked through. Transfer the pork mixture and juices to a plate and keep warm.
4. Add the remaining 1 teaspoon oil to the skillet or wok, swirl to cover pan and add the scallions and ginger. Stir-fry just until fragrant, about 15 seconds. Add the chili paste and stir-fry about 5 seconds. Add pork, noodles and broth; bring to a boil. Reduce the heat and simmer, stirring gently until the noodles absorb most of the liquid, about 3 to 4 minutes.
5. Sprinkle with cilantro and serve immediately.
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