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Noodles In Soup With Roast Pork #1

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CATEGORY CUISINE TAG YIELD
Eggs, Meats Chinese Soup 6 Servings

INGREDIENTS

1/4 lb Egg noodles
1/4 lb Roast pork
2 c Chinese cabbage
1 up to
2 Scallion stalks
3 Sprigs chinese parsley, more
or less
6 c Stock

INSTRUCTIONS

Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Shred
roast pork. Slice Chinese cabbage. Mince scallions and Chinese
parsley. Bring stock to a boil. Add cabbage and cook, uncovered, over
medium heat until tender but still crisp. Transfer noodles to
individual bowls and top with pork shreds. Pour soup and cabbage  over.
Garnish with scallions and parsley and serve.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 100
Total Fat: 11.1g
Cholesterol: 32.3mg
Sodium: 2471mg
Potassium: 716.5mg
Carbohydrates: 30.3g
Fiber: 1.5g
Sugar: 10.5g
Protein: 12.8g


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