| ingredients - 250g (8oz) lean pork - 8 shallots - ¼ small cabbage - 1 tablespoon oil - 6 cups (1½ L) chicken stock | - ½ teaspoon grated ginger - 2 chicken stock cubes - 1 ½ tablespoons soy sauce - 125g (4oz) fine egg noodles - salt, pepper |
Peel shallots, cut in thin diagonal slices. Slice pork into fine shreds. Shred cabbage finely. |  |
 | Heat oil in large pan or wok, add pork and cabbage, fry quickly a few minutes. Stir constantly. |
Add stock, salt, pepper, crumbled stock cubes, soy sauce and ginger. Bring slowly to the boil, reduce heat, add shallots and simmer for 10 minutes. |  |
Cook noodles in boiling salted water until tender, five to six minutes; drain well. To serve, place a spoonful of noodles in soup bowls. Pour the hot soup, over, sprinkle a few extra chopped shallots on the top.
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