Prep 30 mins
Cook 10 mins
4 Points for about 1 cup serving. This was in the WW Magazine and I wanted to save.
- 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
- 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.
- Meanwhile place the noodles in a medium bowl and with enough hot water to cover. Let stand until softened, about 10 minutes. Drain.
- 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.
- 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.
- Sprinkle with cilantro and serve immediately.