Kway Teow Soup with Shrimp and Pork

Ingredients

• 6 cups chicken stock
• 1⁄2 lb. pork tenderloin
• 1 tbsp. vegetable oil
• 1 fish cake, about ½ lb., thinly sliced
• 1⁄2 lb. large shrimp, peeled, deveined, and split lengthwise
• 1⁄4 lb. fresh kway teow rice noodles, precut or in sheets (or ¼ lb. dried Chinese rice vermicelli)
• 1⁄4 lb. fresh or dried flat Chinese egg noodles, ⅛" wide
• 2 scallions, trimmed and finely chopped
• 2 tbsp. finely chopped fresh cilantro leaves
• Salt

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