Pork and Noodle Soup

Let's think this through.  We've all had chicken noodle soup.  It's comforting, familiar and delicious.  Now let's think outside the Campbell's Soup Can and use pork tenderloin instead of chicken and use lots of Asian seasonings and vegetables.  Instant classic!

1 1/2 tablespoons vegetable oil

1/4 small head cabbage, shredded

3/4 cup shredded carrots

4 ounces lean pork tenderloin, cut into thin strips

6 cups chicken broth

2 tablespoons soy sauce

1/2 t. fish sauce

1/2 t. oyster sauce

1/2 t. granulated garlic

1/4 t. Chinese five spice powder

1/2 teaspoon minced fresh ginger root

8 fresh green onions, chopped

4 ounces dry Chinese noodles (or spaghetti noodles)

3 T. chopped cilantro

Using a large skillet or wok heat oil over medium heat.   Add cabbage, carrots  and pork; fry until pork in no longer pink inside, approximately 5 minutes.   Make sure to stir your cabbage, carrots  and pork while it is frying.               

Add chicken broth and next six ingredients.   Reduce heat to low; simmer 10 minutes, stirring occasionally.

Stir in onions and add noodles.   Cook until noodles are tender.  Ladle into serving bowls and top with chopped cilantro.