Title: Noodles in Soup with Roast Pork #2
Categories: Soup
Yield: 6 Servings

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

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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.