PORK AND NOODLE SOUP WITH SHIITAKE AND SNOW CABBAGE

Pork and Noodle Soup with Shiitake and Snow Cabbage image

Provided by My Food and Family

Categories Home

Number Of Ingredients 12

Ingredients

1.5 ounces shiitake mushrooms
1 cups water
6 cups chicken broth
2 inches ginger
1 pounds shanghai noodles
3 tablespoons peanut oil
12 ounces pork butt
1 tablespoons shaoxing wine
1 tablespoons soy sauce
7 ounces cabbage
1 cups bamboo shoots
0.75 teaspoons sugar

Steps:

Place shiitake mushrooms in medium bowl. Add 1 cup cold water; let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms dry. Cut off stems; discard. Thinly slice caps. Combine broth, ginger and reserved mushroom liquid in a large saucepan; bring to a boil. Cover and reduce heat to low. Boil noodles in salted water until tender but still firm to bite, about 3 minutes. Drain; divide among 6 bowls.
Heat 14-inch-diameter skillet over high heat until drop of water evaporates on contact. Add 2 tablespoons oil, then pork, spreading evenly. Cook without stirring 20 seconds; then stir-fry pork until no longer pink, about 2 minutes. Add rice wine and soy sauce. Transfer to plate.
Add remaining tablespoon oil to same wok (pan) over high heat. Add mushrooms; stir-fry 1 minute. Add snow cabbage, bamboo shoots and sugar; stir-fry 30 seconds. Stir in pork and any accumulated juices. Stir-fry 1 minute. Top noodles with pork mixture. Divide hot broth among bowls.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g