Name: Noodles in Soup with Roast Pork #2
Ingredients: 1/4 lb Egg noodles; 1/4 lb Roast pork; 1/4 lb Preserved cabbage; 1/2 c Cooked shrimp; 6 c Stock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Chinese	Soup	6	Servings

INGREDIENTS

1/4	lb	Egg noodles
1/4	lb	Roast pork
1/4	lb	Preserved cabbage
1/2	c	Cooked shrimp
6	c	Stock

INSTRUCTIONS

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Shred roast pork. Rinse preserved cabbage; then squeeze dry and shred.
3. Bring stock to a boil. Add pork, cabbage and shrimp; cook only to heat
through.
4. Transfer noodles to a large tureen or to individual soup bowls. Pour
soup and its ingredients over noodles 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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