Shredded Pork And Noodle Soup

3-4 dried Chinese mushrooms (optional)
225 g/8 oz lean pork, shredded
1 tablespoon soy sauce
1 tablespoon dry sherry
350 g/12 oz egg noodles
900 ml/11/2 pints stock
4 spring onions, chopped
100 g/4 oz canned bamboo shoots, drained and
shredded
few Chinese cabbage leaves, shredded

Soak the mushrooms in warm water for 15 minutes (if using). Squeeze dry, discard the hard stalks, then slice the mushroom caps.

Put the pork in a bowl, add the soy sauce and sherry and leave to marinate for 10 to 15 minutes.

Cook the noodles in boiling salted water for about 5 minutes, or until cooked; drain.

Bring the stock to the boil, add the mushrooms (if using), pork, marinade, spring onions and bamboo shoots. Simmer for 2 to 3 minutes, then add the noodles and cabbage. Cook for 2 minutes. Serve hot.

SERVES 4 to 6