Ingredients

• 1.5 tablespoons vegetable oil
• 0.25 small head cabbage , shredded
• 4 ounces lean pork tenderloin , cut into thin strips
• 0.5 teaspoons minced fresh ginger root
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 8 freshs green onions , chopped
• 4 ounces dry Chinese egg noodles

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

Nutrition per serving