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Cellophane Noodles with Pork and Tomato


Ingredients

  • 1/2 lb pork loin
  • 1 Tsp cornstarch
  • 1 Tbs 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 Tbs 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.
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