Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----YIELD: 8 SERVINGS-----
1 ea 14-16 oz. egg noodles
-choice
-of wide or thin
2 ea Tb vegetable oil
3 ea Clove garlic -- minced
1 md Onion -- sliced
1 c Cooked pork -- sliced thinly
1 c Med. shrimps -- shelled
2 ea Carrots -- sliced thinly into
-2-inch strips
2 ea Celery stalks -- sliced thinly
-diagonally
1/2 ea Of a whole cabbage -- sliced
-thinly
2 c Chicken stock
2 ea Tb light soy sauce
Salt and pepper to taste
Lemon slices
Patis (fish sauce) optional
In a deep non-stick pan over medium heat, saute garlic
in oil until lightly browned. Add onion, pork,
prawns, carrots, celery, cabbage, 1 tablespoon soy
sauce, salt and pepper. Stir while cooking. Cook for
5-8 minutes until vegetables are crisp-tender. Take
out vegetable and meat mixture. Set aside. In the same
pan, boil chicken stock, 1 tablespoon soy sauce and a
little salt and pepper. When liquid is boiling gently,
add the egg noodles. Stir carefully until liquid has
been absorbed and noodles are softer. Gently stir in
half of the vegetable mixture taking care not to mash
the noodles. When noodles are cooked, transfer to a
serving platter and top with the rest of the vegetable
mixture. Serve with slices of lemon on the side.
Serves 6 to 8.
