Categories: Chinese, Quick

Ingredients

• 2 tsp vegetable oil
• 1 lb ground pork
• 1/4 lb white mushrooms, sliced
• 3 scallions, sliced
• 2 cups chicken broth
• 1/4 cup hoisin sauce
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp rice vinegar
• 3/4 tsp Asian chili paste
• 1 medium-size head Napa cabbage, trimmed and sliced
• 1 package (8-10 oz) Chinese noodles
• 2 tsp sesame oil

Directions

1. In a large non-stick skillet, heat oil over medium-high heat.

2. Add pork and cook for 5 minutes, breaking up meat with a wooden spoon.

3. Add mushrooms, scallions and garlic and cook for an additional 4 minutes, stirring occasionally.

4. In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, cornstarch, vinegar and chili paste.

5. Add to skillet and simmer 3 minutes, stirring occasionally. Keep warm.

6. Meanwhile, bring a large pot of water to a boil.

7. Add cabbage, cover and bring back to a boil.

8. Add noodles and cook following instructions.

9. Drain; place in a large bowl; toss with sesame oil.

10. Spoon sauce over noodles and serve.

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