½ lb pork
1 bunch of 1.3 oz mung bean noodles (also called “cellophane noodles”)
2 tablespoons oil
1 cup bean sprouts
2 tablespoons Ying's Korean BBQ Marinade
1 green onion, sliced
1. Cut pork into thin slices. Soak bean noodles in hot water until softened (about 3 minutes), and rinse in cold water.
2. Heat 2 tablespoons of oil over medium heat in a wok or skillet. Add pork and stir-fry for 2 minutes.
3. Add bean sprouts, noodles and stir-fry for another 20 seconds. Finally, add Ying's Korean BBQ Marinade.
4. Stir-fry about 1 more minute. Top with grean onion slices.
You can serve it with rice or tortilla as a filling.