Pork And Chinese Preserved Vegetable On Vermicelli Noodle

INGREDIENTS

INSTRUCTIONS

(they are translucent when raw, very fine, and white when cooked)  
Shred pork into 5x5mm matchsticks.    Heat oil in wok, and stir-fry
pork until no pink shows.    Add soy sauce and black pepper.    Cook
for another 5 mins, then keep warm.    Bring a pot of water to boil,
then add noodles.    Put on kettle, about 3-4 cups.    When noodles are
tender, drain and place in bowl.    Place pork and sesame oil on bed of
noodles.    Pour boiling water from kettle over the pork to make a
soup.    Serve, then eat with chopsticks and chinese soup spoon.  All
the recipe books would say this "serves four", but we're always so
hungry that the two of us can eat all this and still want more, ie
serves two hungry people. This recipe is great for taking to work or
school. Stop before step 9, and when lunch comes you can add hot  water
from the office urn, etc. Then you have a nice hot lunch - yum  yum!!
Jenny Posted to recipelu-digest Volume 01 Number 239 by James and
Susan Kirkland <kirkland@gj.net> on Nov 10, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g