Ingredients:

½	Lb	Egg Noodles (8 oz)
½	Lb	Chicken breast
¼	Lb	Roast pork
½	Cup	Cooked shrimp
2		Scallion stalks
1	Cup	Chinese cabbage, Chopped
¼	Lb	Frozen or fresh peas
½	Cup	canned button mushrooms
6	Cup	Stock
½	Tsp	Salt
2	Tsp	Cornstarch
2	Tbl	water

Directions:

Parboil noodles and keep warm.

Dice chicken and cut pork into thin strips. Drain canned mushrooms.

Bring stock to a boil. Add salt, chicken, pork and vegetables; cook, covered, 5 minutes over medium-low heat.

Blend cornstarch and cold water to a paste; then stir into soup to thicken.

Transfer noodles to a large tureen or to individual soup bowls. Pour thickened soup over and serve

 

Yields

4-6 servings