Chinese Noodles N Soup With Roast Pork
|Egg noodles||1⁄4 Pound|
|Pork roast||1⁄4 Pound|
|Chinese cabbage||2 Cup (32 tbs)|
|Chinese parsley sprigs||3|
|Stock||6 Cup (96 tbs)|
1. Parboil noodles and keep warm.
2. Shred roast pork. Slice Chinese cabbage. Mince scallions and Chinese parsley.
3. Bring stock to a boil. Add cabbage and cook, uncovered, over medium heat until tender but still crisp.
4. Transfer noodles to individual bowls and top with pork shreds. Pour soup and cabbage over. Garnish with scallions and parsley and serve.