Asian Long Noodle Soup

This flavorful soup is perfect when you want something warm and filling in a hurry. If your store doesn’t have long noodles, angel hair pasta works well as a substitute.

—Carol Emerson, Aransas Pass, TX

Takes: 30 min. • Makes: 6 servings

• 6 oz. uncooked Asian lo mein noodles
• 1 pork tenderloin (¾ lb.), cut into thin strips
• 2 Tbsp. soy sauce, divided
• ⅛ tsp. pepper
• 2 Tbsp. canola oil, divided
• 1 ½ tsp. minced fresh gingerroot
• 1 garlic clove, minced
• 1 carton (32 oz.) 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

1. 1. Cook noodles according to the package directions. Drain and rinse with cold water; drain well.
2. 2. Meanwhile, toss pork with 1 Tbsp. soy sauce and the pepper. In a 6-qt. stockpot, heat 1 Tbsp. canola oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
3. 3. In same pot, heat the 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 the cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.

1 ⅓ cups: 227 cal., 7g fat (1g sat. fat), 35mg chol., 1078mg sod., 23g carb. (2g sugars, 1g fiber), 16g pro.