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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As the noodles cook, they swell, soaking up the hearty broth which is liberally seasoned with garlic, ginger, and chile paste. Ingredients:
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 |
Directions:
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.
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