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Yield: 6 servings
[edit] Ingredients
4 |
|
¼ |
pound Egg noodles |
1 |
cup Pork |
½ |
cup Bamboo shoots |
¼ |
cup Water chestnuts |
¼ |
pound Chinese cabbage |
6 |
cups Stock |
1 |
teaspoon Soy sauce |
½ |
teaspoon Salt |
1 |
dsh Pepper |
3 |
dsh Sesame oil, more or less |
[edit] Preparation
Step 1 |
|
Step 2 |
2. Parboil noodles as in "Parboiled Noodles #1/#2". |
Step 3 |
3. Slice pork thin; also bamboo shoots, water chestnuts and soaked mushrooms. Cut Chinese cabbage stems lengthwise in 1/2- by 1-1/2 inch strips. |
Step 4 |
4. Bring stock to a boil. Add pork and vegetables and bring to a boil again; then simmer, covered, 5 minutes. |
Step 5 |
5. Add noodles and cook only to reheat. Then stir in soy sauce, salt, pepper and sesame oil and serve. |
[edit] About Noodles In Soup With Pork
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