Shredded Pork & Mustard Noodle Soup

1: Soak rice noodles in cold or warm water for 10 minutes.

2: Prepare the broth. Add chicken broth, water & dried shrimp peels. Simmer for 20 minutes.

3: While simmering the broth, cut pork into thin shreds. Rinse pork under warm water to help reduce the gamey-ness.

4: Dry off excess water. Marinate with salt, wine, seasoning soy sauce, white pepper, and chicken bouillon. Velvet with cornstarch and water to give it a silky texture. Drizzle oil and mix well.

5: Strain rice noodles, and set aside.

6: Add oil to a hot pan. Stir fry pork. Add in packaged mustard/spicy radish. Stir fry. Add water to create a sauce & corn starch to thicken the consistency. Drizzle a dash of sesame oil for flavors.

7: When the broth is boiling, add rice noodles. Bring it back to boil.

8: Strain noodles into a bowl. Add broth. Top with pork & mustard. Sprinkle scallions (optional).

9: Enjoy!