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Pork And Noodle Fork Soup

soups, pork

8 ounces boneless pork chops
4 carrots
1 onion
2 pkgs (each 3 oz) Oriental noodle soup mix
1 tablespoon vegetable oil
3 thin slices gingerroot; or pinch dried ginger
1 clove garlic; minced
2 cans (each 10 oz) chicken stock
1 cup frozen peas

Trim fat from pork; thinly slice into bite size strips. Cut carrots into diagonal slices; thinly slice onion lengthwise. Discard soup base packet from soup mix; break up noodles if desired. Set aside. In large wide saucepan, heat oil over high heat; cook pork for 2 minutes or until just a hint of pink remains inside. With slotted spoon, transfer to plate. Reduce heat to medium-low. Add carrots, onion, ginger and garlic; cover and cook for 5 minutes or until softened. Stir in stock and 2 canfuls (each 10 oz) water; bring to boil. Add reserved noodles and peas; return to boil. Stir in pork and any accumulated juices; cook for 3 minutes or until noodles are tender but firm. Season the soup with soy sauce and hot pepper sauce if desired.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 servings

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