Chinese Seafood Rice Noodle Soup (Thick Noodles)

I grew up eating my grandma's seafood rice noodle soup - it was one of her many "na sou xai" or "famous dishes" .  She made it for special occasions and it has always been one of my favorites.

My mom kindly provided the recipe via skype a couple days ago. Without any specific measurements, I took a shot at it and succeeded! :)! 

Thick Rice Noodle (found @ ranch 99)

Cooking in the pot

Ready to eat

Ingredients:

Soup base

1/2 lb of pork (Thinly sliced)

1 Tablespoon soy sauce

1 Teaspoon corn starch

1 Tablespoon vegetable oil or olive oil

1/2 Cabbage (Thinly sliced)

3-4  cups water

Some salt

Other ingredients

1.5 lbs cooked crab (you can find this at ranch 99)

1 Tablespoon oil

1 Chinese Style Leek (sliced thinly)

2 lbs clams

1/2 bag of thick rice noodles 

Directions:

Soak the rice noodles in hot water for 15-30 minutes (set aside)

Marinate the thinly slice pork in soy sauce and corn starch for 5 minutes

In a large pot, heat up the oil and add in pork. Stir fry until brown then add in cabbage. Once cabbage has been cooked, add in enough water to cover all of the ingredients and turn heat to low.

In a wok, stir fry thinly sliced leeks for 3 minutes. Add in crab and cook for 5 minutes then add ingredients into soup.

Let the soup cook for 10 minutes and add in clams and thick rice noodles. Cook for another 15-30 minutes until done. Season with salt.

Add white pepper before you serve.