Shredded Pork and Noodle Soup is a traditional Chinese recipe for a classic soup of shredded pork and egg noodles cooked in a chicken stock base with bamboo shoots and dried mushrooms. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Shredded Pork and Noodle Soup.
Add the mushrooms to warm water in a bowl and allow to soak for at least 20 minutes. At the end of this time drain the mushrooms and squeeze them dry (reserve the soaking liquid), discard any stalks and shred the caps.
Add the pork to a bowl along with the soy sauce, sherry and cornflour. Stir to mix then allow to marinate for 20 minutes. Meanwhile cook the noodles in boiling water for 5 minutes and drain.
Heat half the oil in a wok, add the pork and stir-fry for 2 minutes. Remove from the wok and drain on kitchen paper. Add the remaining oil to the wok and use it to stir-fry the spring onions, mushrooms and bamboo shoots. Stir fry for 1 minute, season with slat then return the pork to the pan. Add the mushroom soaking liquid and heat through.
Bring the stock to a boil, add he noodles to a warmed terrine and pour the boiling stock over the top. Add the pork and vegetables and serve immediately.
