8 oz fresh noodles
4 oz lean pork, finely sliced
2 dried shitake muchrooms (fresh can also be used)
1 Tbsp green onion, chopped
1 Tbsp cooking wine
2 tsp cornstarch
2 Tbsp cooking oil
3 cups water
2 Tbsp Lee Kum Kee Concentrated Chicken Bouillon
1 Tbsp Lee Kum Kee Prremium Oyster Flavored Sauce
1/2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
1. Combine pork, cooking wine, Lee Kum Kee Premium Dark Soy Sauce, Oyster Flavored Sauce, and cornstarch. Add 1 Tbsp oil, mix well, and set aside.
2. Soak dried mushrooms until soft, slice, and set aside.
3. Add remaining 1 Tbsp oil to a heated wok. Add mushrooms, pork, and stir-fry until cooked through. Add watter and Lee Kum Kee Concentrated Chicken Bouillon and bring to a boil.
4, Boil noodles until cooked through and drain. Place in bowl and sprinkle green onion on top. Pour mushroom and pork soup over noodles, and it’s ready to serve.
This recipe is courtesy of Lee Kum Kee USA.