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This was so simple! I sliced leftover Barefoot Contessa Pork Loin - Ina Garten very thinly and used it for the pork in the recipe. I added a little shredded carrot for color and contrast. I also used 2 cans of chicken broth and felt that more would have been better...it wasn't very "soupy". Still, YUM!

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Ms B. November 17, 2006

This was kind of like a very fresh-tasting version of packaged noodle soup (which is nice for me, because I love ramen noodles and the like, but I tend to shy away from them because they are so bad for you). I used fine egg noodles and plain green cabbage. I cooked my pork cutlets with a little bit of Chinese five-spice powder on them, just for kicks. I didn't have any fresh ginger, so I used the ginger paste stuff that you can get in the produce section of the grocery store. I also didn't have any red peppper flakes on hand, so I subbed sriracha sauce instead (which I like better anyway). Next time I might add some shredded carrot or something, just to add a little more color (I'm so one of those "clean out the fridge, and voila, soup" people lol). Next time I might try this with chicken instead (just personal preference, I'm not a big pork eater). If you are looking for a nice starter course for a homemade Chinese meal, here's a good choice! Thanks for posting!

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Muffin Goddess October 29, 2006

This was very good and so easy to make. Make sure your noodles are a little undercooked before you add them to the soup mixture since they will continue to cook. Also, I used Bok Choy cabbage and it was wonderful. Thanks for the recipe.

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Paige August 06, 2007
Chinese Style Noodle and Pork Soup