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Cut the pork and the cabbage into bite-sized pieces.
Slice the carrot into 2-cm rectangles.
Cut the Chinese chives crosswise into 2-cm pieces.
Rehydrate the dried jelly ear mushrooms in water and cut them into 5-mm strips.
Drain the corn.
Blanch the Chinese noodles briefly in boiling water while stirring to prevent sticking and drain in a colander.
For the soup, bring the water to a boil in a small pan. Season with the instant chicken soup, the light soy sauce and the salt.
Heat the oil in a frying pan and add the the pork, the carrot, the cabbage, the jelly ear mushrooms, and the Chinese chive.
Sauté and salt and pepper to taste.
Place the noodles in a bowl and pour in the soup. Place the sautéed meat and vegetables on the noodles and top with the corn.