10 dried chinese mushrooms, soaked in warm water 1 hour or longer
1/2 pound pork, boiled and cut into 1/8 by 1/8 inch strips
5 cups water
3 bay leaves
1 cup quartered onion
1 tablespoon peppercorn
1 pound rice stick noodles (bihon)
2 tablespoon finely minced garlic
1 cup minced onion
4 tablespoons corn or vegetable oil
1 cup chinese dried pork sausage, cut crosswise into 1/8 inch slices
3 cups reserved broth
1 cup cabbage, cut julienne-style and cut again in half
1 cup carrots, cut julienne-style cut again in half
1/4 cup scallions
1/2 cup coriander leaves
1 teaspoon sesame oil
2 cups snow peas
2 cups cooked flaked chicken
1/2 pound shrimps, shelled and deveined
1/2 cup finely cut scallions
6 lemon wedges
2 hard boiled eggs, sliced crosswise
soy sauce and pepper to taste
Procedure:
Drain mushroom well and squeeze to extract of he excess water. Chop and set aside.
Boil pork in a mixture of 5 cups water, bay leaves, onion and peppercorns. When pork is tender remove and cut into1/8 by 1/8 inch strips. Set aside and save the broth.
Blanch rice stick noodles. Strain noodles and set aside.
In a wok or large saucepan, saute garlic and onion in oil till transparent. Stir in chinese sausage.
Bring to a boil and add the 3 cups of reserved broth, Add cabbage, carrots, 1/4 cup scallions and coriander. and cook till done. Add noodles and sesame oil. Cook for 10 minutes. Stir in snow peas, pork, mushrooms, chicken and shrimps. Cook for 3 minutes over low heat. Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs. Add soy sauce and pepper to taste.
