Tk Noodle Soup

Name: Tk Noodle Soup
Ingredients: 1/3 pound fat-trimmed boned pork loin; 1/3 pound boned, skinned chicken breast; 1 pound fresh thin Chinese-style egg noodles or fresh angel hair pasta; 10 to 12 cups fat-skimmed chicken broth; 1/2 pound cooked beef balls (optional), thawed if frozen; 1/2 pound (30 to 35 per lb.) shrimp, shelled and deveined; Salt and pepper; About 1 teaspoon sugar; 1/2 cup thinly sliced green onions; Fresh cilantro sprigs; 1/2 cup Tientsin preserved vegetables (optional)

11 ingredients

6 steps

Ingredients

1/3 pound fat-trimmed boned pork loin
1/3 pound boned, skinned chicken breast
1 pound fresh thin Chinese-style egg noodles or fresh angel hair pasta
10 to 12 cups fat-skimmed chicken broth
1/2 pound cooked beef balls (optional), thawed if frozen
1/2 pound (30 to 35 per lb.) shrimp, shelled and deveined
Salt and pepper
About 1 teaspoon sugar
1/2 cup thinly sliced green onions
Fresh cilantro sprigs
1/2 cup Tientsin preserved vegetables (optional)

Directions

1

Cut pork and chicken into 1- by 3-inch slices.
2

In a 6- to 8-quart pan over high heat, cook noodles in 3 to 4 quarts boiling water, stirring occasionally, just until hot and barely tender to bite, 2 to 3 minutes. Drain well. Place the hot noodles in 4 or 5 large soup bowls.
3

Meanwhile, in a 5- to 6-quart pan, bring broth to a boil over high heat. Add beef balls and return to a boil.
4

Stir in shrimp, pork, and chicken; cook until shrimp are opaque in thickest part (cut to test) and pork and chicken are no longer pink in thickest part, 2 to 3 minutes.
5

With a slotted spoon, transfer shrimp and meat onto noodles in each bowl.
6

Season broth to taste with salt, pepper, and sugar. Ladle hot broth into each bowl. Sprinkle portions equally with green onions, cilantro, and preserved vegetables. Add garlic oil to taste.