Basic Noodles In Soup Ii Stir Fried Pork And Spinach Topping Recipes

PORK AND SPINACH NOODLE SOUP

Steps:

• Heat 3 cups of the chicken stock to boiling.
• Add cubed pork, spinach, and pasta -- cook until pasta is tender.
• In another pan, heat the remaining 1 cup of stock until it is boiling.
• Mix the corn starch and water, then add to boiling stock. Stir until thickened, then remove from heat.
• Gently swirl in the egg into the thickened stock and do not stir until egg is set, 1-2 minutes.
• Carefully add the second pot with the egg mixture into the first pot once the pasta is done to your preference. Remove from heat and add lemon pepper seasoning.
• Allow to rest for 5-10 minutes before serving.

ASIAN PORK AND NOODLE SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
• Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
• Stir in spinach. Cook until heated through.

ASIAN PORK AND NOODLE SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium-high heat. Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
• Stir in broth, water and soy sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in noodles, carrot and bell pepper. Simmer uncovered about 10 minutes or until noodles are tender.
• Stir in spinach; cook until heated through.

BASIC NOODLES IN SOUP II: STIR-FRIED PORK AND SPINACH TOPPING

Steps:

• 1. Shred pork and leek. Stem spinach and cut leaves in half. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add leek and spinach stir-fry 1 minute more. 4. Arrange mixture as a topping over noodles in soup and serve. VARIATION: * For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.