Long Soup Recipe

Ingredients

300 gms. fresh egg noodles
pork stock
2 tbsps. cooking oil
2 cloves of garlic, chopped
250 gms. lean pork, sliced thinly
1 tbsp. light soy sauce
1/2 tsp. sesame oil
2 tbsps. oyster sauce
1/4 cabbage, cut into strips
2 bunches of spring onions
1 fish cake or 8 fish balls
1 boiled egg per person

Preparation

Step 1

Cook the egg noodles, then drain. Season the pork slices with the light soy sauce and sesame oil. Heat up a wok and add the cooking oil. Stir fry the garlic for a minute then add the pork strips. Stir fry on high heat for 3 minutes, then add the oyster sauce and cabbage. Stir fry for 2 minutes. The cabbage should still be crisp tender. Transfer to a dish and set aside. This will be the topping for the noodle soup.

To assemble, divide the cooked noodles into four individual bowls. Top with the spring onions and the fish cakes or balls. Ladle the soup on top of the noodles. Top with the cooked pork and cabbage and halved boiled eggs. Serve hot. Need I say enjoy? Of, course you would.