Categories: Soup
Ingredients
- 6 oz. uncooked Asian lo mein noodles
- 3/4 lb. pork tenderloin, cut into thin strips
- 2 tbsp. soy sauce, divided
- 1/8 tsp pepper
- 2 tbsp. canola oil, divided
- 1 1/2 tsp minced fresh ginger
- 1 garlic clove, minced
- 4 cups chicken broth
- 1 celery rib, thinly sliced
- 1 cup fresh snow peas, halved diagonally
- 1 cup coleslaw mix
- 2 green onions, sliced
- Fresh cilantro leaves
Directions
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Cook noodles as directed. Drain and rinse with cold water; drain well.
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Meanwhile, toss pork with 1 tbsp. soy sauce and pepper. In a Dutch oven, heat 1 tbsp. oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
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In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant. Stir in broth and remaining soy sauce; bring to a boil. Add celery and peas; return to a boil. Simmer until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook until cabbage begins to wilt. Add noodles; remove from heat. Top with onions and cilantro