singaporean shrimp, roast pork & egg noodles soup

Ingredients

• 6 cups chicken stock
• 1 lb medium shrimp, peeled & deveined, shells reserved
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 tablespoon chopped ginger
• 2 large garlic cloves, minced
• 2 scallions, chopped
• 8 ounces spinach, chopped
• 2 teaspoons salt
• 1/2 teaspoon five-spice powder
• 10 ounces thin chinese egg noodles
• 1/2 lb roast pork tenderloin
• cilantro sprigs for garnish

Directions

1. heat the chicken stock in a large saucepan, medium heat. add shrimp shells and 1 cup water. simmer for 15 minutes and strain into a bowl.

2. in the same saucepan, heat the peanut and sesame oils over medium heat; add ginger, garlic, and scallions. stir-fry for 3 minutes. add the spinach and saute for 5 minutes. add the stock, salt and five-spice powder. simmer for 10 minutes. meanwhile, bring a large pot of water to a boil.

3. boil the egg noodles, loosening the bundles with tongs, until just done, about 5 minutes. drain and rinse with warm water. shake well and put the noodles in the bottom of a soup tureen.

4. add roast pork and raw shrimp to the simmering broth. cook until shrimp turn pink and curl, takes about a minute.

5. pour hot broth over the noodles, garnish with cilantro and serve at once. you could garnish this with fried garlic or crispy fried onions. enjoy.

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