VERIFIED BY Taste of Home Test Kitchen
- 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
- 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