Recipe by threeovens
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.
Top Review by Catnip46
I too have this recipe in my Cooking Class Chinese Cookbook. I bought a nice head of cabbage at the farmers market and came across this recipe in my book and decided to try it. I halved the recipe and it still made a lot of soup for one person. Not to worry thou, it was so good I ate half of it the first night and the rest of it the next night. I used a pkg. of Ramen Noodles and half of the flavoring packet. Sooo Good!
- 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 See How It's Made
- 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.
- Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.