Chinese Long Soup

• vegetable oil↗1 1⁄2 tablespoons
• head cabbage, shredded (can use savoy, or napa, just not red)↗1⁄4
• boneless pork, cut into thin strips↗8 ounces
• chicken broth↗6 cups
• soy sauce↗2 tablespoons
• gingerroot, minced1⁄2 teaspoon
• green onions, cut into thin strips↗8
• thin egg noodles↗4 ounces

Step-by-step instructions

1. 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. 2

   Add noodles and cook until tender, about 2 to 4 minutes. Stir in onions (they should curl) and serve.