Cellophane Noodles With Pork - Ww

4 Points for about 1 cup serving. This was in the WW Magazine and I wanted to save.

• Ready In: 40 mins
• Serves: 4

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.