20ml vegetable oil, 1/4 small cabbage, shredded, 115g lean pork loin, cut into thin strips, 1,420ml chicken broth, 30ml soy sauce, 1g freshly grated ginger, 8 green onions, finely chopped, 110g Chinese dry noodles

How to do it

1. Heat the oil in a large skillet or wok over a medium heat, add the cabbage and the pork, and sauté until the pork is is no longer pink on the inside either, which takes about 5 minutes. Be careful to turn the cabbage and pork as you saute.

2. Add the chicken broth, soy sauce and ginger and bring back to a boil. Reduce heat and simmer for another 10 minutes, stirring often.

3. Add onion and noodles and stir. Cook for 2-4 minutes until the noodles are tender.