- 1 1/2 tablespoons vegetable oil
- 1/4 small head cabbage, shredded
- 4 ounces lean pork tenderloin, cut into thin strips
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1/2 teaspoon minced fresh ginger root
- 8 fresh green onions, chopped
- 4 ounces dry Chinese noodles
- Using a large skillet or wok heat oil over medium heat. Add cabbage and pork; fry until pork in no longer pink inside, approximately 5 minutes. Make sure to stir your cabbage and pork while it is frying.
- Add chicken broth, soy sauce, ginger and bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes.
04/10/2017
recipepes.com
long soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
