Noodle Soup With Pork, Chicken And Shrimp

• 14 ounces vermicelli rice noodles
• 9 ounces ground pork
• 2 tablespoons breadcrumbs
• 1 egg lightly whisked
• 1 clove garlic crushed
• 1/2 teaspoon chinese five spice powder
• 1 tablespoon peanut oil
• 4 cups chicken stock
• 10 ounces chicken breast trimmed
• 8 shrimp medium raw, peeled, deveined
• 3/4 cup napa cabbage shredded
• 1 large carrot peeled, cut into matchsticks
• 1 piece fresh ginger cut into matchsticks
• 1/4 cup light soy sauce
• 2 green onions thinly sliced diagonally
• 1 red chili fresh long, thinly sliced diagonally
• 2 tablespoons cilantro chopped

1. Soak vermicelli in boiling water for 2-3 minutes or until soft. Using a fork, separate strands. Drain well. Using kitchen scissors, snip into short lengths. Place in large, deep serving bowls.
2. Meanwhile, combine the ground pork, breadcrumbs, egg, garlic and five-spice powder in a medium bowl. Roll into12 balls. Heat oil in a large saucepan over moderate heat. Cook and turn meatballs for 3-4 minutes or until cooked. Transfer meatballs to a plate. Let pan cool and wipe clean. Place the stock in the pan and bring to a boil over moderately high heat.
3. Add chicken and simmer, covered, for 10-12 minutes or until the chicken is cooked. Transfer chicken to a plate. Cover with foil and let rest for 5 minutes. Shred.
4. Add the prawns, Napa cabbage, carrot and ginger to stock. Simmer for 3-4 minutes or until prawns curl and change color. Stir in soy sauce and chicken. Season with salt.
5. Ladle hot soup over noodles in bowls. Top with meatballs, green onions, chilies, and cilantro. Serve at once.

vermicelli rice noodles, ground pork, breadcrumbs, egg, garlic, chinese five spice, peanut oil, chicken stock, chicken, shrimp, cabbage, carrot, fresh ginger, light soy sauce, green onions, red chili fresh long, cilantro

Taken from www.yummly.com/recipe/Noodle-Soup-with-Pork_-Chicken-and-Shrimp-1407643 (may not work)