4 oz. uncooked cellophane noodles (bean threads)
\n2 C. boiling water
\n4 green onions
\n1\/2 lb. lean ground pork
\n4 1\/2 T. soy sauce, divided
\n1 tsp. vegetable oil
\n2 T. minced peeled fresh ginger
\n1 tsp. chile paste
\n10 garlic cloves, minced
\n1 1\/2 C. thinly sliced leek
\n1\/2 C. finely shredded carrot
\n3 1\/2 T. mirin (sweet rice wine), divided
\n1 1\/2 C. low-salt chicken broth
\n1 tsp. sugar
\n1 tsp. dark sesame oil<\/p>\n
Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside. Remove tops from green onions; chop to measure 1 T. Set aside. Mince white part of green onions to measure 3 T.; set aside. Combine pork and 1 T. 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. Heat vegetable oil in skillet over high heat. Add 3 T. minced green onions, ginger, chile paste, and garlic, and stir-fry 1 minute. Add leek, carrot, and 2 T. mirin; stir-fry 2 minutes. Add 3 1\/2 T. soy sauce, 1 1\/2 T. 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 T. chopped green onion tops.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/2 C.<\/p>\n
Calories: 324
\nFat: 10.4g
\nFiber: 1.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 oz. uncooked cellophane noodles (bean threads) 2 C. boiling water 4 green onions 1\/2 lb. lean ground pork 4 1\/2 T. soy sauce, divided 1 tsp. vegetable oil 2 T. minced peeled fresh ginger 1 tsp. chile paste 10 garlic cloves, minced 1 1\/2 C. thinly sliced leek 1\/2 C. finely shredded carrot 3 1\/2 T. mirin (sweet rice wine), divided 1 1\/2 C. low-salt chicken broth 1 tsp. sugar 1 tsp. dark sesame oil Combine noodles and boiling…<\/p>\n