12 oz. egg noodles or spaghetti
1 1/2 Tbs. vegetable oil
1 small onion, thinly sliced
1 1/2 in. piece of fresh green ginger, peeled and chopped
8 oz. lean pork, finely shredded
1 Tbs. butter
1 cup mushrooms
2/3 cup cabbage, blanched for 1 minute and drained
1/2 c bean sprouts, blanched for 1 minute and drained
2/3 cup peeled shrimp
1 1/2 Tbs. soy sauce
1 tsp. sugar
1 1/4 cups water
1 chicken bouillon cube, crumbled
2 1/2 cups chicken or beef stock
Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain and keep hot.
Heat the oil in a large frying-pan. When it is hot, add th onion, ginger and pork and fry for 2 minutes, stirring constantly. Add the butter, and, when it has melted, stir in the mushrooms, cabbage, bean sprouts and shrimp. Stir-fry for 1 1/2 minutes. Stir in the soy sauce and sugar and stir-fry for 1 1/2 minutes. Remove from heat and keep warm.
Bring the water to boil in a large saucepan. Reduce the heat to moderate and add the stock (bouillon) cube, stirring until it has dissolved. Add half the pork mixture to the stock and bring the mixture to a 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 mixture between four or six serving bowls. Spoon over the pork mixture and serve at once.
Serves 4-6
Preparation and cooking time: 30 minutes
Notes from Raschel :)
Ginger root is hard to get chopped small enough so you don't get a big bite of ginger in your mouth (blah). You can buy bottles of it all ready to go. I recommend that.
Usually grocery stores don't have ground pork sitting on the shelf ready to buy. But if you ask one of the meat-guys for a pound of ground pork they should be able to grind it up. I had it done at Broulim's one time. And I bought some on-the-shelf at Walmart once. Or you could cook a pork roast and use that or use any other imaginative pork retrieval ideas you may have.
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