| 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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