• 1/4 of small head of cabbage(4 to 6 oz.)
  • 1 1/2 tablespoons vegetable oil
  • 8 oz. boneless lean pork, cut into thin strips
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon minced fresh ginger
  • 4 oz. Chinese-style thin egg noodles
  • 8 green onions with tops, diagonally cut into 1/2-inch slices


1. Remove core from cabbage; discard.

2. Shred cabbage.

3. Heat oil in wok or large skillet over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink in center, about 5 minutes.

4. Add chicken broth, soy sauce and ginger. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Stir in onions.

5. Add noodles.

6. Cook just until noodles are tender, 2 to 4 minutes. Makes 4 servings

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Submitted 6/13/05.
Source: Cooking Class: Chinese Cookbook
Submitted By: Linda Wilson
Long Soup