Noodles in soup with roast pork #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Egg noodles |
| ¼ | pounds | Roast pork |
| ¼ | pounds | Preserved cabbage |
| ½ | cup | Cooked shrimp |
| 6 | cups | Stock |
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Shred roast pork. Rinse preserved cabbage; then squeeze dry and shred.
3. Bring stock to a boil. Add pork, cabbage and shrimp; cook only to heat through.
4. Transfer noodles to a large tureen or to individual soup bowls. Pour soup and its ingredients over noodles and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .