Chinese Noodle Soup With Pork And Winter Pickle

INGREDIENTS

INSTRUCTIONS

This simple and hearty noodle dish is a snap to make. The most
interesting flavor here is the winter pickle which is Chinese cabbage
preserved with salt and garlic. This tasty vegetable is often cooked
with meat and bland vegetables to provide nice flavors. It is ready  to
use from the crock by just giving it a quick rinse under cold  water.
You could use hot bean sauce in place of bean sauce in this  dish for
extra zip if desired.  PREPARATION: Cook the noodles in plenty of
boiling water until just  done. They should retain some "bite" and not
be mushy. This will take  four to ten minutes depending on the type of
noodle you use. Drain  and rinse the noodles under cold water to stop
the cooking. This  could be done ahead of time if you wish.  COOKING:
Bring the chicken stock to a boil, reduce the heat and keep  warm.
Meanwhile heat the oil in a frying pan or wok and add the  ground pork.
Stir fry over high heat until almost done, about three  minutes. Add
the bean sauce and winter pickle. Stir fry for one  minute longer.
Remove the meat mixture from the heat and keep warm.  Reheat the
noodles by dipping briefly in boiling water if they have  cooled off.
Portion the noodles into individual noodle bowls. Add the Chicken
broth. Spoon a portion of the meat mixture on top and serve at once.
Makes three to four servings.  Recipe by: Spice Merchant  Posted to
MC-Recipe Digest by "Chateau Stripmine"  <chateaustripmin@mcn.net> on
Mar 6, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 235
Calories From Fat: 115
Total Fat: 12.7g
Cholesterol: 38.4mg
Sodium: 1095.6mg
Potassium: 431.2mg
Carbohydrates: 8.5g
Fiber: 0g
Sugar: 3.8g
Protein: 20.3g