Hong Kong Noodle Soup

HONG KONG NOODLE SOUP

2 carrots chopped into matchstick size 1 cup shredded cabbage 3/4 cup bamboo shoots finely sliced 2 tomatoes sliced 1/2 cup bean thread noodles 1/4 cup vegetable oil 1 quart stock 1-1/2 cups bean sprouts 2 scallions finely chopped 3 tablespoons soy sauce 1 teaspoon salt 1 teaspoon freshly ground black pepper

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. Pour in water and stir well then add noodles. Bring soup to a boil and let simmer for 30 minutes. Add bean spouts and scallions. Spoon in soy sauce then add salt and pepper and simmer gently for another ten minutes.

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 * Catsrecipes Y-Group