Notes: This best-selling dish at TK Noodles restaurant, in San Jose, CA, is made with a broth base of equal parts bony chicken and pork simmered slowly for about 2 hours in water to barely cover. Canned broth is the fast alternative. For a condiment to add to taste to the soup, thinly slice fresh jalapeño chilies and mix with distilled vinegar and Asian fish sauce or soy sauce.
1/3 pound fat-trimmed boned pork loin
1/3 pound boned, skinned chicken breast
1 pound fresh thin Chinese-style egg noodles or fresh angel hair pasta
10 to 12 cups fat-skimmed chicken broth
1/2 pound cooked beef balls (optional), thawed if frozen
1/2 pound (30 to 35 per lb.) shrimp, shelled and deveined
In a 6- to 8-quart pan over high heat, cook noodles in 3 to 4 quarts boiling water, stirring occasionally, just until hot and barely tender to bite, 2 to 3 minutes. Drain well. Place the hot noodles in 4 or 5 large soup bowls.
Meanwhile, in a 5- to 6-quart pan, bring broth to a boil over high heat. Add beef balls and return to a boil.
Stir in shrimp, pork, and chicken; cook until shrimp are opaque in thickest part (cut to test) and pork and chicken are no longer pink in thickest part, 2 to 3 minutes.
With a slotted spoon, transfer shrimp and meat onto noodles in each bowl.
Season broth to taste with salt, pepper, and sugar. Ladle hot broth into each bowl. Sprinkle portions equally with green onions, cilantro, and preserved vegetables. Add garlic oil to taste.