Chinese Style Noodle and Pork Soup

YUMMY! Low sodium, low cholesterol, low cal.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  ounces  uncooked  noodles (fine egg noodles, vermicelli or spagettini works the best)
• 2  cups cabbage, thinly sliced (Chinese cabbage, savoy or just plain, whatever)
• 1 1⁄2 cups cooked pork, cubed
• 1⁄4 cup  chopped green onion
• 2 (429 ml) cans low sodium chicken broth (I use my own, and about 1 L)
• 1  cup white mushroom, thinly sliced
• 1  teaspoon  fresh gingerroot, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes (optional)
• 1⁄2 cup  chopped green onion (for garnish, just the green part) (optional)

Directions

1. Cook noodles according to package directions, or until of desired consistency, drain.
2. Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
3. Bring to a full boil over high heat, stirring occasionally.
4. Boil for about 10 minutes.
5. Sprinkle each serving with chopped green onions if desired.