Silver Noodle Soup
Ginger, soy, coriander and sesame oil flavor this simple Asian soup. Pork strips and flakes of dark mustard greens swim in silvery, translucent rice noodles.
1/3 pound thinly sliced pork steak
1 tablespoon thinly sliced peeled gingerroot
2 teaspoons soy sauce
2 teaspoons sherry
3 ounces thin rice noodles
2 teaspoons peanut oil
1/2 cup packed chopped trimmed mustard greens
1 teaspoon sesame oil
4 cups water
1 teaspoon ground coriander
- Marinate sliced pork and gingerroot in soy sauce and sherry for 30 minutes in a small shallow dish; set aside.
- Soak rice noodles in warm water for 15 minutes; rinse and drain.
- In a heated wok or heavy skillet, add oil and stir-fry the pork mixture for 30 seconds, add mustard greens; stir-fry for 2 more minutes.
- In a large saucepan, bring water to a boil; add pork mixture, noodles and coriander; mix well. Simmer 3 minutes or until noodles are soft. Remove from heat and serve warm.
Makes 4 servings.