| 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 (up to) |
| 2 |
|
Scallion stalks |
| 3 |
|
Sprigs chinese parsley; more or less |
| 6 |
c |
Stock |
INSTRUCTIONS
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Shred roast pork. Slice Chinese cabbage. Mince scallions and Chinese
parsley.
3. Bring stock to a boil. Add cabbage and cook, uncovered, over medium heat
until tender but still crisp.
4. 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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