Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
6 oz - 8 oz canton or egg noodles
6 oz Bean thread noodles
1 c Cooked pork; thinly sliced
3 ea Clove garlic; minced
1 md Size onion; sliced
3 c - 4 cups chicken broth;
- seasoned with salt and
- pepper
3 ea Celery stalks; sliced
-thinly diagonally
1 1/2 c Carrots; sliced thinly into
- 2-inch pieces
3 c Cabbage; sliced thinly
2 ea Tb vegetable oil
2 ea Tb soy sauce
Salt pepper to taste

Soak bean thread noodles in water until soft. Drain and cut into
6-inch length with scissors. Set aside. In a deep non-stick skillet
over medium heat, cook egg moodles and bean thread noodles in
seasoned broth and 1 tablespoon soy sauce until liquid has been
absorbed and noodles are cooked. Stir carefully. Set aside. In a
non-stick large pan over medium heat, saute garlic in oil until
lightly browned. Add onion, stir for 1 minute. Add pork chicken,
celery, carrots, cabbage, 1 tbsp. soy sauce and a little salt and
pepper. Simmer for about 5-8 minutes or until vegetables are
crisp-tender. Combine the two kinds of cooked noodles with the meat
and vegetable mixture. Stir carefully, taking care not to mash
noodles, until well blended. Serve warm. Tip: Serve a a little lemon
juice and fish sauce (Patis or Nam Pla) on individual servings, if
desired.

Browse by categories