Salted Mustard Greens and Shredded Meat Noodle Soup

Wash and dry the mustard greens.

Add salt to the greens.

Seal in a plastic bag and store in the refrigerator for several days.

Cut the pork tenderloin meat into tiny strips. Marinate the meat with corn starch, soy sauce, and sugar.

Retrieve the semi-pickled mustard greens and dice them.

Using a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.

Stir-fry the salted mustard greens until slightly brown.

Place the meat back into the wok and add soup stock and water. Simmer for a couple of minutes.

Serve the soup with noodles.