| 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
Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Shred roast pork. Rinse preserved cabbage; then squeeze dry and shred. Bring stock to a boil. Add pork, cabbage and shrimp; cook only to heat through. 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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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 32.3mg
Sodium: 1952.7mg
Potassium: 383.5mg
Carbohydrates: 23.4g
Fiber: <1g
Sugar: 5.8g
Protein: 10.5g