Da Lu Mien (Lee family soup noodles)

These noodles are so important to our family. My grandma used to make this for every birthday and when people left for travels. She said the noodles would symbolize tying them back to our house to ensure a safe return. I now make these noodles regularly! It is so comforting and easy to make and healthy! I still continue the tradition on having a bowl of these noodles for every one of our birthdays. I hope you and your family can enjoy a bowl of these soupy noodles and grow a new tradition.

Ingredients:

- 15 small shitake mushrooms (fresh or dried- if dried soak in hot water for 1 hr)

- 2” piece of ginger

- 14-16 napa cabbage leaves

- 1 pork tenderloin

- 1 tbsp soy sauce

- ½ tsp sugar

- ¼ tsp white pepper

- 1 tsp vegetable oil

- 1 tbsp sesame oil

- 3 cups spinach

- 2 eggs

- 1 tsp sesame oil (at the end)

- 1 tbsp soy sauce (for mushrooms)

- 1 can chicken stock

- 6 cups water

Directions:

Thinly slice the mushrooms. Smack the ginger. Roughly dice the napa cabbage. Thinly slice the pork tenderloin and marinade in the soy sauce, sugar, white pepper, vegetable oil & sesame oil. In a large stock pot fry up the ginger for a minute or so and then add the mushrooms along with 1 tbsp soy sauce. Fry until fragrant. Then add the meat and fry up until almost fully cooked. Then add the napa cabbage and mix. Now you can add the can of chicken stock and water.

Cover and let it boil for about 10 mins. Then add in the spinach.

In a bowl whisk together the 2 eggs. While stirring the soup slowly drizzle in the egg into the soup. Season soup with salt and pepper to taste and finish with 1 tsp of sesame oil. Cook up your noodle of choice. Enjoy this comforting bowl of soup noodles on a rainy cold day and I promise you will be making it again and again!