Christy Rost
celebrating home and family

Pork And Lo Mein Noodle Soup

| Christy Rost

1 4-ounce package wide Lo Mein noodles
3 quarts water
2 teaspoons canola oil
1/2 pound lean boneless pork, julienned
1 green onion, thinly sliced
4 cups chicken stock or broth
1 tablespoon soy sauce
1/8 teaspoon white pepper
1 tablespoon fresh cilantro, chopped

Cook the noodles in 3 quarts of boiling water until they are tender, about 5 minutes. Drain and set aside.

Preheat a wok over medium heat, add the oil, and stirfry the pork until it begins to brown. Add the green onion and stir 1 minute more. Pour in the chicken stock, raise the heat to medium-high, and bring the soup to a boil.

Reduce the heat to medium, add the cooked noodles, and season the soup with soy sauce, white pepper, and chopped cilantro.

Recipe serves 4.

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