Yield: 6 to 8 Servings

Scott Nowell

My guess at a soup from Kahala Restaurant in Nashua, NH. This may have originated in New Orleans. I remember it only from the Kahala and it always used pork.

• ½(16-oz) package lo mein noodles, fresh
• 2quarts chicken or beef stock or mix
• salt & pepper
• 2cups cooked char sui pork, beef or chicken, julienned
• 2TBS soy sauce
• 1bunch green onions, finely chopped

Cook noodles for 2 to 3 minutes in boiling water, drain and shock in cold water. Drain well and set aside.

Bring stock to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.

To assemble, place drained noodles in individual bowls. Divide meat over noodles. Ladle on broth and sprinkle with green onions.