1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Shred roast pork. Rinse preserved cabbage; then squeeze dry and shred.

3. Bring stock to a boil. Add pork, cabbage and shrimp; cook only to heat through.

4. Transfer noodles to a large tureen or to individual soup bowls. Pour soup and its ingredients over noodles and serve.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.