Soup with Noodles and Shredded Pork

Name: Soup with Noodles and Shredded Pork
Cuisine: Chinese
Ingredients: 1 teaspoon Shaoxing wine or medium-dry sherry; 1½ teaspoons cornstarch; 12 ounces dried, or 1 pound fresh, Chinese egg noodles; Thin or thick soy sauce; 12 ounces lean pork, cut into matchstick-size strips; 1 tablespoon water; Black or white pepper; 5 tablespoons vegetable oil; 4-6 large iceberg or cos lettuce leaves, torn into pieces; 1 tablespoon thin soy sauce; 3 scallions, trimmed and cut into 1-inch sections, white and green parts separated; 6¼ cups lightly seasoned chicken stock; 1 teaspoon sesame oil; ¼ teaspoon sugar; ½ teaspoon salt

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Noodles in a clear stock, topped by some meat or seafood and a few leafy vegetables, are eaten as a light meal from morning to night by many Chinese. It is served as frequently in noodle shops and street stalls as it is at home. You can vary the ingredients, using chicken, beef, shrimp or crabmeat, and other vegetables.

Ingredients

12 ounces lean pork, cut into matchstick-size strips
12 ounces dried, or 1

Asia
China
Soup

Method

Marinate the pork. Add the salt, sugar, soy sauce, pepper, wine or sherry, cornstarch, and water to the pork and stir to mix well. Leave to stand for 15-20 minutes, then blend in the oil.
Fill the wok with about 3 quarts of water and bring to a boil. Add the noodles and return to a boil. Using a pair of chopsticks or a fork, separate the noodles and continue to boil