posted by SusanCa 06-29-102 3:30 PM
Cham Pong
1 package fresh egg noodles
60 grams pork, thinly sliced
60 grams squid, cleaned and thinly sliced
8 small shrimp, peeled and deveined
6 mussels, scrubbed
5 dried black mushrooms
1/2 onion sliced
1/2 carrot, cut into match-stick pieces
1/4 Chinese (napa) cabbage, cut into 1x2 in pieces
2 green onions, cut into 2 inch pieces
2 red chili peppers, seeded and sliced
1 t ginger, minced
1 t garlic, minced
2 T olive oil
7 cups chicken broth
2 T soy sauce
S&P to taste
1/2 T red chili pepper flake (opt for spicy)
Soak mushrooms in warm water to cover for 30 minutes. Drain. Slice and set aside.
Bring mussels and water to a boil in a pot. Cover, reduce heat to low, and cook for 5 minutes or until shells open. Lift out mussels and set aside. Do not throw away the liquid. Add it to chicken broth to make 7 cups total liquid.
In a large pot of boiling water, cook noodles according to pkg directions until tender but firm to the bite. Drain well and set aside.
Add olive oil to a wok or frying pan. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. For spicier taste, add the red chile flake. Add pork and stir-fry, add shrimp, squid, mussels, and stir-fry; add onions, carrots, red chili pepper, and green onions and stir-fry. Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer. Add soy sauce. Add S&P to taste
Place noodles in a large soup bowl. Pour hot soup mixture over noodles.