Ingredients

• Ingredients
  1. 2 ounces rice-stick noodles (pad thai noodles)
  2. 1 tablespoon vegetable oil
  3. 10 large shiitake mushrooms (about 4 ounces), stems discarded and caps thickly sliced
  4. 1 large garlic clove, thinly sliced
  5. 1 1/2 teaspoons finely grated fresh ginger
  6. 4 1/2 cups chicken stock or low-sodium broth
  7. 1/2 pound pork tenderloin, cut into 2-by- 1/2-inch strips
  8. 1 1/2 tablespoons cider vinegar
  9. 1 1/2 teaspoons soy sauce
  10. 1 teaspoon chile-garlic sauce or hot sauce
  11. 1 cup snow peas, thinly sliced lengthwise
  12. 3 scallions, thinly sliced
  13. 1/2 teaspoon cornstarch dissolved in 1 tablespoon cold water
  14. 1 teaspoon Asian sesame oil
  15. Salt

Directions

1. Soak the noodles in a bowl of hot water until pliable, about 5 minutes.
2. Meanwhile, in a large saucepan, heat the oil until shimmering. Add the shiitake and cook over high heat, stirring occasionally, until lightly browned, 2 to 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the stock and bring to a boil.
3. Drain the noodles, add them to the saucepan and cook over moderate heat just until tender, about 3 minutes. Add the pork, vinegar, soy sauce and chile-garlic sauce and simmer until the pork is nearly cooked through, about 2 minutes. Add the snow peas, scallions and cornstarch mixture and cook until the vegetables are crisp-tender, about 1 minute. Stir in the sesame oil and season with salt. Ladle the soup into bowls and serve.