Combination long soup (Chinese cooking)

- 6 oz thick egg noodles
- 5 dried black mushrooms, soaked
- 2 oz lean pork, cut into fine shreds
- 2 oz chicken boneless, cut into fine shreds
- 6 oz chinese cabbage, cut into 2-inch squares
- 2 oz button mushrooms, diced
- 2 slices fresh ginger, chopped
- 6 cups water
- 2 tablespoons chicken stock powder
- 1 tablespoon light soya sauce
- 1 tablespoon dry sherry
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil
- Pinch of sugar, salt and white pepper

Soak noodles in boiling water to soften, about 12 minutes, then drain well.
Squeeze water from black mushrooms, remove stems and slice thinly.

Bring water to the boil in a large saucepan and add chicken stock powder, soya sauce, sherry and seasonnings.
Reduce heat and simmer for 10 minutes.

Heat oil in a wok and stir-fry pork and chicken shreds for 1½ minutes.
Add to the soup with ginger.
Simmer for about 10 minutes, then add noodles and cook until just tender.
Add black mushrooms and cabbage and simmer until softened, then just before serving add in button mushrooms and heat through.

Garnish with fresh coriander.

BON APPETIT