Chinese Noodle Soup With Pork And Winter Pickle
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Chinese Noodle Soup With Pork And Winter Pickle
  Chinese    Pork    Noodles    Soups    Pickles  
Last updated 6/12/2012 1:14:51 AM. Recipe ID 43953. Report a problem with this recipe.
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      Title: Chinese noodle soup with pork and winter pickle
 Categories: New, Text, Import
      Yield: 4 Servings
 
      1 pk Mein noodles or other noodle
      4 c  Chicken stock

MMMMM------------------------MEAT MIXTURE-----------------------------
      2 tb Peanut oil
    1/2 lb Lean ground pork
      2 ts Bean sauce
    1/4 c  Winter pickle (tiensin tung
           -choy); rinsed
 
  This simple and hearty noodle dish is a snap to make. The most
  interesting flavor here is the winter pickle which is Chinese cabbage
  preserved with salt and garlic. This tasty vegetable is often cooked
  with meat and bland vegetables to provide nice flavors. It is ready
  to use from the crock by just giving it a quick rinse under cold
  water. You could use hot bean sauce in place of bean sauce in this
  dish for extra zip if desired.
  
  PREPARATION: Cook the noodles in plenty of boiling water until just
  done. They should retain some "bite" and not be mushy. This will take
  four to ten minutes depending on the type of noodle you use. Drain
  and rinse the noodles under cold water to stop the cooking. This
  could be done ahead of time if you wish.
  
  COOKING: Bring the chicken stock to a boil, reduce the heat and keep
  warm. Meanwhile heat the oil in a frying pan or wok and add the
  ground pork. Stir fry over high heat until almost done, about three
  minutes. Add the bean sauce and winter pickle. Stir fry for one
  minute longer. Remove the meat mixture from the heat and keep warm.
  Reheat the noodles by dipping briefly in boiling water if they have
  cooled off.
  
  Portion the noodles into individual noodle bowls. Add the Chicken
  broth. Spoon a portion of the meat mixture on top and serve at once.
  Makes three to four servings.
  
  Recipe 




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Recipe ID 43953 (Apr 03, 2005)

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