1 small head of bib lettuce or 6 leaves of romaine broken
into pieces
1 tablespoon chopped green onion.
Heat the pan and add 2 tablespoons oil. Fry the meat under low
heat with the cover on until done and then uncovered until golden brown. Cut the
fried meat into small pieces and remove the bones.
Boil the bouillon. Season it with 2 teaspoon salt, 1/4 teaspoon black pepper or
with the seasoning powder including in the noodle bag (it is salty).
Cook noodles separately for 5 minutes for the fresh ones, or for 10 to 15
minutes for the dry ones. Drain in hot water to remove the starch.
Serve into bowls as follows: noodles first about 1/3 bowl; chicken or pork
pieces of bib lettuce or romaine and chopped green onion on top. Pour over them
1 cup boiling bouillon.
NOTES: Chinese noodles have a different flavor than Western noodle. Fresh
Chinese noodles are available at Chinese grocery stores. Use 1 cup for 2
servings. Dry Chinese noodles are available in plastic bags. (There are a kind
of noodle already seasoned and a kind of noodle with seasoning provided in
separated small bags. The first kind can be cooked directly with bouillon). We
can order them from grocery stores for Oriental food. Use 1 bag for 2 servings.
If Chinese noodles are not available, use Western noodles, medium size, 1/2
pound for 2 servings.
