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Slippier Spicy Noodles




Source of Recipe


Holly in KC






List of Ingredients



• 4 ounces uncooked cellophane noodles (bean threads)
  
• 2 cups boiling water
  
• 4 green onions
  
• 1/2 pound lean ground pork
  
• 4 1/2 Tablespoons soy sauce, divided
  
• 1 teaspoon vegetable oil
  
• 2 Tablespoons minced peeled fresh ginger
  
• 1 teaspoon chili paste
  
• 10 garlic cloves, minced
  
• 1 1/2 cups thinly sliced leek
  
• 1/2 cup finely shredded carrot
  
• 3 1/2 tablespoons mirin (sweet rice wine) - don't omit - important for flavoring
  
• 1 1/2 cups low-salt chicken broth
  
• 1 teaspoon sugar
  
• 1 teaspoon dark sesame oil
  






Instructions



1. Combine noodles and boiling water in a bowl; let stand 5 minutes or until soft. Drain; set aside.
   
   
2. Remove tops from green onions; chop to measure 1 tablespoon. Set aside. Mince white part of green onions to measure 3 tablespoons; set aside.
   
3. Combine pork and 1 tablespoon 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 cleant with a paper towel.
   
4. Heat vegetable oil in skillet over high heat. Add 3 tablespoons minced green onions, ginger, chile paste, and garlic, and stir-fry 1 minute. Add leek, carrot, and 2 tablespoons mirin; stir-fry 2 minutes. Add 3 1/2 tablespoons soy sauce, 1 1/2 tablespooons 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.
   
5. Yield: 4 servings