1 1/2 tablespoons vegetable oil
1/4 small head Chinese cabbage, shredded
4 ounces lean pork, cut into thin strips
4 cups chicken broth
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
8 fresh green onions, chopped
4 ounces dry Chinese noodles
Using a large skillet 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. Transfer to a soup pot. Add chicken broth, soy sauce, ginger and bring to a 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.
Do not break up the noodles. They are there to bring you long life.