Crispy Pork Noodles


  1. Combine pork, chicken bones, onion, garlic, light soy sauce, salt and water in a pot. Simmer for 40 minutes or until pork is tender.
  2. Set aside pork on a rack and let rest in the refrigerator then deep-fry pork until brown in hot oil. Chop or slice.
  3. To stock, blanch canton noodles. Drain and set aside.
  4. In a wok, heat 2 tsp oil of used in deep-frying and sauté noodles together with cabbage and snow peas. Once veggies brighten in color, transfer to platter and top with pork slices.

Makes 8 servings.