Makes 4 servings
|1-1/2||tablespoons vegetable oil|
|1/4||small head of cabbage, shredded|
|8||ounces boneless lean pork, cut into thin strips|
|6||cups chicken broth|
|2||tablespoons soy sauce|
|1/2||teaspoon minced fresh ginger|
|8||green onions with tops, diagonally cut into 1/2-inch slices|
|4||ounces Chinese-style thin egg noodles|
- Heat oil in wok or large skillet over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink in center, about 5 minutes.
- Add chicken broth, soy sauce and ginger. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions.
- Add noodles; cook just until noodles are tender, 2 to 4 minutes.
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