Chinese Long Soup

Name: Chinese Long Soup
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

8 ingredients

2 steps

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.