Kway Teow Soup With Shrimp And Pork

Bring stock to a simmer in a large saucepan over medium-low heat. Add pork and simmer for 20 minutes. Remove pork and set aside. Keep stock hot.

Heat oil in a wok or medium skillet over medium heat and fry fish cake slices until lightly browned and crisp. Drain on paper towels and set aside.

Add shrimp to stock and cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl.

If using kway teow in sheets, cut into 1/4-inch strips (If using dried vermicelli, soften in boiling water for 1 minute, then drain).

Bring 6 cups water to a boil in a wok or medium saucepan over high heat. Add egg noodles and cook until tender (about 2 minutes if fresh, 3 minutes if dried), using chopsticks or a fork to gently pull them apart. Drain and add to serving bowl.

Add rice noodles, scallions, and cilantro, pour in stock, and stir gently. Season to taste with salt and serve garnished with fish cake slices.