Yaca Mein Soup

8 ounces pork tenderloin
3 to 4 Shiitake mushrooms, soaked
4 ounce canned sliced bamboo shoots, drained
4 ounce spinach leaves, lettuce hearts, or Napa cabbage leaves
2 scallions
12 ounces dried egg noodles
2 1/2 cups stock
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon light brown sugar
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
A few drops of sesame oil
Hot red chili sauce, to serve

Thinly shred the meat. Squeeze dry the Shiitake mushrooms and discard any
hard stems. Thinly shred the mushrooms, bamboo shoots, scallions and
greens. Cook the noodles in boiling water according to the directions on
the package. Drain and rinse under cold water. Place in a serving bowl.
Bring the stock to a boil and pour over the noodles; set aside and keep
warm. Heat the oil in a hot wok. Add about half of the scallions and the
meat and stir fry for about 1 minute. Add the mushrooms, bamboo shoots,
and greens and stir fry for 1 minute. Add the salt, sugar, soy sauce, and
rice wine or sherry and blend well. Pour the dressing over the noodles,
garnish with scallions, and sprinkle a few drops of sesame oil over the
dish. Divide into soup bowls and serve with red-hot chili sauce.


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