Delicate string noodle soup

Name: Delicate string noodle soup
Cuisine: Italy
Ingredients: 50 g/2 oz dried baby shrimps, rinsed and softened in warm water; 15 g//½ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then diced; 15 g//½ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then diced; 1 litre/1¾ pints chicken stock; 200 g/7 oz fillet of pork, membrane trimmed off, then cut into very fine strips; 5 or 6 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 50 g/2 oz dried baby shrimps, rinsed and softened in warm water; a good dash of rice wine, sake or dry sherry; a good dash of rice wine, sake or dry sherry; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 5 tablespoons very finely chopped spring onions; 200 g/7 oz finely chopped pickled mustard greens; a good dash of rice wine, sake or dry sherry; 800 g/1 lb 12 oz boiled rice string noodles; 800 g/1 lb 12 oz boiled rice string noodles; 250 g/9 oz Chinese cabbage, coarsely chopped; a dash of sesame oil; 1 tablespoon cornflour; vegetable oil, for stir-frying; white pepper; a pinch of sea salt

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

200 g/7 oz fillet of pork, membrane trimmed off, then cut into very fine strips
5 or 6 spring onions, trimme

Europe
Asia
Italy
China
Mediterranean
Pasta
Soup

Method

Mix all the ingredients for the marinade in a bowl, add the pork, stir well to coat the meat, then leave in the fridge for 30 minutes.
Heat a wok, add a little vegetable oil and stir-fry the spring onions and shrimps for a minute or two.
Stir in the mushrooms and stir-fry for 1 minute.
Add the pork strips and stir-fry for 3 or 4 minutes, or