Asian Long Noodle Soup Recipe

Asian Long Noodle Soup Recipe
Asian Long Noodle Soup Recipe photo by Taste of Home
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Asian Long Noodle Soup Recipe

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This flavorful soup is perfect when you want something warm and filling in a flash. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransasqueen Pass, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked Asian lo mein noodles
  • 1 pork tenderloin (3/4 pound), cut into thin strips
  • 2 tablespoons soy sauce, divided
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 carton (32 ounces) chicken broth
  • 1 celery rib, thinly sliced
  • 1 cup fresh snow peas, halved diagonally
  • 1 cup coleslaw mix
  • 2 green onions, sliced diagonally
  • Fresh cilantro leaves, optional

Directions

Cook noodles according to package directions. Drain and rinse with cold water; drain well.
Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer; uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro. Yield: 6 servings (2 quarts).
Originally published as Asian Long Noodle Soup in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 227 calories, 7g fat (1g saturated fat), 35mg cholesterol, 1078mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 16g protein.

  • 6 ounces uncooked Asian lo mein noodles
  • 1 pork tenderloin (3/4 pound), cut into thin strips
  • 2 tablespoons soy sauce, divided
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 carton (32 ounces) chicken broth
  • 1 celery rib, thinly sliced
  • 1 cup fresh snow peas, halved diagonally
  • 1 cup coleslaw mix
  • 2 green onions, sliced diagonally
  • Fresh cilantro leaves, optional
  1. Cook noodles according to package directions. Drain and rinse with cold water; drain well.
  2. Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
  3. In same pot, heat remaining oil over medium-high heat; saute ginger and garlic until fragrant, 20-30 seconds. Stir in broth and remaining soy sauce; bring to a boil. Add celery and snow peas; return to a boil. Simmer; uncovered, until crisp-tender, 2-3 minutes. Stir in pork and coleslaw mix; cook just until cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro. Yield: 6 servings (2 quarts).
Originally published as Asian Long Noodle Soup in Simple & Delicious August/September 2017

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