Ingredients
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1 ½ tablespoons vegetable oil
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¼ small head cabbage, shredded
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4 ounces lean pork tenderloin, cut into thin strips
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½ teaspoon minced fresh ginger root
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6 cups chicken broth
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2 tablespoons soy sauce
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8 fresh green onions, chopped
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4 ounces dry Chinese egg noodles
Directions
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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.
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Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
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Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.
Nutrition Facts (per serving)
| 256 | Calories |
| 9g | Fat |
| 28g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 256 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 2g | 8% |
| Cholesterol 18mg | 6% |
| Sodium 1623mg | 71% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 6g | 20% |
| Total Sugars 3g | |
| Protein 18g | 36% |
| Vitamin C 22mg | 24% |
| Calcium 70mg | 5% |
| Iron 3mg | 17% |
| Potassium 598mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
