Asian Pork ang Ginger Soup
1 1/2 tablespoons vegetable oil
1/4 small head cabbage, shredded
100g (4 oz) pork fillet, cut into thin strips
2L (3 pints) chicken stock2 tablespoons soy sauce
1/2 teaspoon minced fresh root ginger
8 fresh spring onions, chopped
100g (4 oz) Chinese noodles
Using a large frying pan or wok, heat oil over medium heat. Add cabbage and pork; fry until pork in no longer pink inside, approximately 5 minutes. Make sure to stir your cabbage and pork while it is frying.
Add chicken stock, soy sauce and ginger and bring to the boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes.