long soup

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1/4 small head cabbage, shredded
• 4 ounces lean lamb tenderloin, cut into thin strips
• 6 cups chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon minced fresh ginger root
• 8 fresh green onions, chopped
• 4 ounces dry chinese noodles

Recipe

• using a large skillet or wok heat oil over medium heat. add cabbage and lamb; fry until lamb in no longer pink inside, approximately 5 minutes. make sure to stir your cabbage and lamb while it is frying.
• 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.