Hong Kong Noodle Soup

Description

Contributed by Catsrecipes Y-Group

Ingredients

• 2 carrots chopped into matchstick size
• 1 cup shredded cabbage
• ¾ cup bamboo shoots finely sliced
• 2 tomatoes sliced
• ½ cup bean thread noodles
• ¼ cup vegetable oil
• 1 quart stock
• 1½ cups bean sprouts
• 2 scallions finely chopped
• 3 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Procedures

1. Heat oil in a saucepan or wok and briskly fry the carrots, cabbage, bamboo shoots and tomatoes with a little salt for five minutes stirring constantly.
2. Pour in water and stir well then add noodles.
3. Bring soup to a boil and let simmer for 30 minutes.
4. Add bean spouts and scallions.
5. Spoon in soy sauce then add salt and pepper and simmer gently for another ten minutes.