Noodles Recipes - Soup Noodles (Tan Mein)

Ingredients

• 12 oz (350g) egg noodles or spaghetti

• 1 1/2 tbsp vegetable oil

• 1 small onion, thinly sliced

• 1 1/2 inch piece of fresh green ginger, peeled and chopped

• 8 oz (225g) lean pork, finely shredded

• 1 tbsp butter

• 1 cup (125g) mushrooms

• 2/3 cup (125g) cabbage, blanched for 1 minute and drained

• 2/3 cup (125g) bean sprouts, blanched for 1 minute and drained

• 1 1/2 tbsp soy sauce

• 1 tsp sugar

• 1 1/4 cups water

• 1 chicken bouillon (stock) cube, crumbled

• 2 1/2 cups chicken or beef stock

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Method:

1. Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain and keep hot.

2. Heat the oil in a large frying-pan. When it is hot, add the 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 shrimps. Stir-fry for 1-1/2 minutes. Remove from the heat and keep warm.

3. Bring the water to the boil in a large saucepan. Reduce the heat to moderate and add the stock cube, stirring until it has dissolved. Add half the pork and fry for 2 minutes, stirring constantly. Add the butter and when it has melted, simmer for 3 minutes.

4. Meanwhile, return the frying-pan to high heat and stir-fry the remaining pork mixture for 1 minute.

5. Divide the noodle mixture between four or six serving bowls. Spoon over the pork mixture and serve at once.