Lo Mein Noodle Soup

Ingredients:

1/4 inch diameter bundle of lo mein noodles per bowl

pork tenderloin cut into thin strips

2 tbl soy sauce (low sodium)

salt & pepper

1/2 tsp red pepper flakes

1 tsp fresh gingerroot, minced

1 garlic clove, minced

4 cups chicken broth

2 stalks celery, chopped

1 lg carrot, shaved with peeler

1 cup fresh snow peas, stripped of threads

1/2 cup green cabbage shredded

1/4 cup purple cabbage shredded

3 green onions, sliced diagonally

Optional: fresh cilantro, toasted sesame seeds, soft boiled egg for garnish

Instructions:

Cook noodles until el dente. Drain and place in bowls.
Coat pork with 1 tablespoon soy sauce and brown in dutch overn with a drizzle of olive oil over medium-high heat for 2 to 3 minutes. Remove and set aside
In same pot, add a little more olive oil and 1 tbl of butter. Saute onions, celery and carrot until tender.
Add ginger and garlic and cook until fragrant, only about 1 minute.
Stir in broth, snow peas and 1 tbl soy sauce; bring to a simmer.
Add cabbages and pork. cook just until cabbage begins to wilt.
Pour over noodles and top with green onions, cilantro, egg and toasted sesame seeds.