Cellophane Noodles With Pork & Tomato

from "Chinese Pavilion" by Elisa Vergne

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 lb  pork loin
• 1  teaspoon cornstarch
• 1  tablespoon low sodium soy sauce
• 2  pinches sugar
• 1 -2  pinch chili powder
• 5  ounces bean thread noodles
• 2  large tomatoes
• 2  garlic cloves
• 2  green onions
• 3  tablespoons  oil
• 2 1⁄4 cups  chicken stock
•  salt

Directions

1. Cut pork into bite-size pieces.
2. Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
3. Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
4. Soak noodles in lukewarm water for 15 minutes.
5. Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
6. Peel and mince garlic and green onions.
7. Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
8. Add pork & stir-fry for 2 minute.
9. Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
10. Salt to taste AFTER liquid has evaporated.