Kway Teow Soup with Shrimp and Pork

Name: Kway Teow Soup with Shrimp and Pork
Ingredients: 6 cups chicken stock; 1⁄2 lb. pork tenderloin; 1 tbsp. vegetable oil; 1 fish cake, about ½ lb., thinly sliced; 1⁄2 lb. large shrimp, peeled, deveined, and split lengthwise; 1⁄4 lb. fresh kway teow rice noodles, precut or in sheets (or ¼ lb. dried Chinese rice vermicelli); 1⁄4 lb. fresh or dried flat Chinese egg noodles, ⅛" wide; 2 scallions, trimmed and finely chopped; 2 tbsp. finely chopped fresh cilantro leaves; Salt

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This delicious soup from Singapore uses kway teow, a delicate flat rice noodle, but Chinese rice vermicelli can be substituted.

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Ingredients

6 cups chicken stock
1⁄2 lb. pork tenderloin
1 tbsp. vegetable oil
1 fish cake, about ½ lb., thinly sliced
1⁄2 lb. large shrimp, peeled, deveined, and split lengthwise
1⁄4 lb. fresh kway teow rice noodles, precut or in sheets (or ¼ lb. dried Chinese rice vermicelli)
1⁄4 lb. fresh or dried flat Chinese egg noodles, ⅛" wide
2 scallions, trimmed and finely chopped
2 tbsp. finely chopped fresh cilantro leaves
Salt