2 oz. cellophane noodles (mung bean noodles)- can find in Asian foods section of grocery store
1 small piece of ginger (or can use 1 tsp ground ginger)
2 garlic cloves, minced
1/2 lb. ground pork or beef
2 tbsp soy sauce
1 tsp sesame oil
1 tsp chili paste with garlic (be careful how much of this you add because it is very spicy)
1/2 cup chicken stock
cabbage, finely chopped
green onions, chopped
Soak noodles in boiling water to cover. Let stand 20 minutes and then drain. Cut into thirds and set aside.
Heat olive oil in large saute pan. Add garlic and ginger, cook 1 minute. Add pork and cook until no longer pink. Add noodles, chicken stock, sesame oil, soy sauce, chili paste, cabbage, and green onions; mix well. Cover and cook until liquid is absorbed. Top with additional green onions and serve.