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Noodles in Soup with Roast Pork

1/4 lb Egg noodles
1/4 lb Roast pork
1/4 lb Preserved cabbage
1/2 c Cooked shrimp
6 c Stock

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

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

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

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

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