Boil the Fresh Potato Noodles (6 ounce) and Pea Shoots (1 handful) and set aside.
Slice the Macao Roast Pork (4 ounce) into pieces and set aside.
Combine Campbell's Borsch Condensed Soup (1/4 cup), Campbell's® Concentrated Chicken Stock (1 teaspoon), Distilled White Vinegar (2 teaspoon), Chicken Broth (3/4 cup) and Salt (to taste). Stir well and bring to a boil.
Add potato noodles, pea shoots and Macao roast pork into the pot. Season with a bit of Ground White Pepper (to taste) and Chili Oil (2 teaspoon).
Serve hot and enjoy!