Chinese Long Soup

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.

• Ready In: 30 mins
• Serves: 6
• Yields: 6 cups

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.