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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life. Ingredients:
1 1/2 tablespoons vegetable oil |
1/4 head cabbage, shredded (can use savoy, or napa, just not red) |
8 ounces boneless pork, cut into thin strips |
6 cups chicken broth |
2 tablespoons soy sauce |
1/2 teaspoon gingerroot, minced |
8 green onions, cut into thin strips |
4 ounces thin egg noodles |
Directions:
1. Heat oil in a wok or large skillet over medium high. Add pork and cabbage and stir fry until meat is no longer pink, about 5 minutes. Add chicken broth, soy sauce, and ginger. Bring to a boil and reduce heat to low. Simmer 10 minutes, stirring occasionally.
2. Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.
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