Stir-Fried Cellophane Noodles

From Mike Wong, St. Cloud, MN (National Snowboard Champion 1998, men's 19 and over).

• Ready In: 45 mins
• Serves: 2

Ingredients

• 6  mixed mushrooms, lg. dried Chinese
• 4  ounces cellophane noodles
• 1  teaspoon ginger, crushed
• 3  green onions, diced
• 1⁄2 lb pork, diced
• 2  tablespoons  oil
• 1 1⁄2 cups chicken broth
• 1  chicken bouillon cube
• 3  tablespoons soy sauce
• 1 1⁄2 tablespoons vinegar
•  salt
•  pepper

Directions

1. Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
2. Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
3. Slice ginger, green onion, and pork.
4. Heat oil in skillet.
5. Stir fry ginger, pork, and mushrooms for 2 minutes.
6. Add green onions, chicken broth, bouillon cube, and soy sauce.
7. Bring to boil; simmer for 5 minutes.
8. Add noodles, vinegar, salt and pepper.
9. Stir to mix.
10. Simmer another 5 minutes.