2 Tbs. soy sauce
½ tsp. sesame oil
2 Tbs. hoisin sauce
2 lbs. boneless pork-loin roast, fat trimmed, and cut into thin strips
1 tsp. vegetable or peanut oil
1 Tbs. chopped fresh ginger (or 1 tsp. powdered)
2 scallions, cut into 2-inch pieces
dash chili paste or hot sauce, optional
3 cups chicken broth
10 oz. cellophane noodles or vermicelli
1 Tbs. cornstarch
2 scallions, minced, optional
1. In a small bowl, mix soy sauce, sesame oil, and hoisin sauce.
2. Place pork loin in a large bowl; coat with mixture. Cover with aluminum foil; refrigerate at least 15 minutes.
3. In a wok or large skillet, heat vegetable oil over moderately high heat. Add ginger and scallions. Cook for 2 minutes, stirring occasionally.
4. Remove meat from marinade and add to the wok; reserve marinade. Cook 2 minutes, browning both sides.
5. Add chili paste, if desired, and marinade. Add broth; bring to a boil. Reduce heat to low, cover and let simmer for 15-20 minutes, or until the meat is cooked through.
6. Meanwhile, bring a large pot of water to a boil. Cook noodles for 5 minutes, or until tender. Drain.
7. In a small bowl, mix cornstarch and 3 Tbs. of hot sauce from pan into a paste. Add to wok; let simmer for 5 minutes, to thicken sauce.
8. Spoon sauce and meat over noodles. Sprinkle with scallions, if desired.