8 green onions
1/4 head cabbage
1/2 lb. uncooked boneless pork
1 1/2 tbsp. vegetable oil
6 c. chicken broth
2 tbsp. soy sauce
2 or 3 oz. thin Chinese egg noodles

Cut onions into thin diagonal slices. Shred cabbage. Slice pork into thin strips. Heat oil in wok over medium-high heat. Stir fry until pork is no longer pink, about 5 minutes. Add broth and soy sauce to pork mixture, cook until mixture boils. Reduce heat and simmer 10 minutes. Stir in noodles and onions and cook just until noodles are tender, about 4 minutes. Serves 4.