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Cellophane Noodles With Pork

Per Serving

Cellophane Noodles With Pork

Makes: 7 servings
Serving Size: 1 3/4 cups
Calories 240
Fat 6 g
Saturated Fat 0.9 g
Trans Fat 0 g
Carbohydrate 37 g
Fiber 2 g
Sugars 2 g
Cholesterol 20 mg
Sodium 185 mg
Potassium 305 mg
Protein 10 g
Phosphorus 125 mg
Choices: Starch 2, Nonstarchy Vegetable 1, Lean Protein 1, Fat 0.5
  • Makes: 7 servings
  • Serving Size: 1 3/4 cups
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes (excluding time to boil water)


2 tsp. sesame oil, divided
2 garlic cloves, minced
3 scallions, trimmed and minced
1 (12-oz) package shredded tri-color coleslaw mix (about 6 3/4 cups)
1/8–1/4 tsp. crushed red pepper flakes
10 oz. ground lean pork
9 oz. cellophane (bean curd) noodles
2 1/2 Tbsp. rice vinegar
1 1/2 Tbsp. lower-sodium soy sauce
2 tsp. hoisin sauce
1/8 tsp. sugar or sugar substitute
1/4 cup toasted slivered almonds
2 Tbsp. finely minced fresh cilantro


  1. In a heavy skillet or wok over medium-high heat, heat 1 tsp of the sesame oil. Add the garlic and scallions and stir-fry for 1 minute. Add the cabbage and stir-fry for 3 minutes. Add the crushed red pepper flakes and pork and sauté for 5 to 6 minutes, until the pork loses its pinkness. Turn off or remove the wok from the heat and set the pork mixture aside; keep warm.
  2. Bring a 3-quart pot of water to boiling. Add the cellophane noodles, turn off the heat, and let the noodles stand in the water for 5 to 15 minutes, just until soft. Drain. Add the noodles to the pork. Toss very gently using tongs.
  3. In a small bowl, combine the remaining sesame oil, the rice vinegar, soy sauce, hoisin sauce, and sugar; whisk well. Add the sauce to the pork and noodles mixture and mix gently. Top with the slivered almonds and cilantro.

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