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Soup Noodles
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Soup noodle is eaten all over China , and primarily as a main or noodle course rather than as a soup course, despite the name.
Serves : 4-6
Ingredients :
350g egg noodles or spaghetti
11/2 tablespoons vegetable oil
1 small onion, thinly sliced
4 cm fresh root ginger, peeled and finely chopped
225g lean pork, finely shredded
1 tablespoon butter
125g mushrooms
125g Chinese or white cabbage, blanched for 4 minutes and shredded
125g beans sprouts, blanched for 1 minute and drained
125g shrimps or prawns, shelled
11/2 tablespoons soy sauce
1 teaspoon sugar
300ml water
1 Chicken stock cube, crumbled
600ml Chicken stock
Method :
Cook the noodles or spaghetti in boiling salted water until they are just tender. Drain, set aside and keep hot.
Heat the oil in large frying-pan. Add the onion, ginger and pork and fry for 2 minutes, stirring constantly. Stir in the butter until it melts. Add the vegetables and shrimps or prawns and fry for 11/2 minutes, stirring constantly. Stir in the soy sauce sugar and stir-fry for a further 11/2 minutes. Remove the frying-pan from the heat, set it aside and keep hot.
Pour the water into a saucepan and bring to the boil. Crumble in the stock cube and stir to dissolve it. Add half the pork mixture and the stock and bring the mixture to the boil. Stir in the noodles or spaghetti and simmer for 3 minutes.
Meanwhile, return the frying-pan to high heat and stir-fry the remaining pork mixture for 1 minute to reheat it.
Divide the noodle or spaghetti mixture between four or six individual bowls. Spoon over the remaining pork mixture and serve at once.
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