Cellophane Noodles With Pork & Tomato - cooking recipe

Ingredients

1/2 lb pork loin
1 teaspoon cornstarch
1 tablespoon 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 tablespoons oil
2 1/4 cups chicken stock
salt

Preparation

Cut pork into bite-size pieces.
Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
Soak noodles in lukewarm water for 15 minutes.
Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
Peel and mince garlic and green onions.
Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
Add pork & stir-fry for 2 minute.
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.
Salt to taste AFTER liquid has evaporated.