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, .

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