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

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

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

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