Noodles n Soup With Roast Pork
|Egg noodles||1⁄4 Pound|
|Pork roast||1⁄4 Pound|
|Stock||6 Cup (96 tbs)|
|Preserved cabbage||1⁄4 Pound|
|Cooked shrimp||1⁄2 Cup (8 tbs)|
1. Parboil noodles 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.