Silver noodle soup is a type of Chinese soup that is made with thin, silver-colored noodles. The soup is often made with chicken or beef broth, and it may also contain vegetables, meat, and seafood.
Use Szechuan mustard green in recipe.
Use sprigs of coriander forgarnish.
Preparation:Marinate pork and ginger in thin soy and sherry for 30minutes.
Rinse chunk of Szechuan mustard green to remove all tracesof chili coating; sliver like pork.
The chili flavor will still bethere, but in delicate balance with the mustard and pork.
Soaknoodles in warm water for 15 minutes, then rinse and drain.
Stir-fry:Add oil to hot wok; when it just begins to smoke, add porkand ginger mixture.
Stir-fry 30 seconds.
Add Szechuan mustard green;stir-fry 2 minutes.
Soup:In 2-quart saucepan, boil the water.
Add hot pork stir-fry;simmer 3 minutes.
Five minutes before serving, bring broth to boil,and add soaked noodles and minced coriander.
Simmer 3 minutes oruntil noodles are soft, but not pasty.
Pour into serving bowl,garnish with coriander sprigs and sesame oil, and serve.
Serves 4~ .