Noodles in soup with pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Dried black mushrooms | |
| ¼ | pounds | Egg noodles |
| 1 | cup | Pork |
| ½ | cup | Bamboo shoots |
| ¼ | cup | Water chestnuts |
| ¼ | pounds | Chinese cabbage |
| 6 | cups | Stock |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 3 | drops | Sesame oil; more or less |
Directions
1. Soak dried mushrooms.
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. Slice pork thin; also bamboo shoots, water chestnuts and soaked mushrooms. Cut Chinese cabbage stems lengthwise in ½- by 1-½ inch strips.
4. Bring stock to a boil. Add pork and vegetables and bring to a boil again; then simmer, covered, 5 minutes.
5. Add noodles and cook only to reheat. Then stir in soy sauce, salt, pepper and sesame oil and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .