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Asian Long Noodle Soup

This flavorful soup is perfect when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransasqueen Pass, Texas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2 quarts)


  • 6 ounces uncooked Asian lo mein noodles
  • 1 pork tenderloin (3/4 pound), cut into thin strips
  • 2 tablespoons soy sauce, divided
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1 garlic clove, minced
  • 1 carton (32 ounces) 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


  • Cook noodles according to package directions. Drain and rinse with cold water; drain well.
  • Meanwhile, toss pork with 1 tablespoon soy sauce and pepper. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute pork until lightly browned, 2-3 minutes. Remove from pot.
  • In same pot, heat 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 cabbage begins to wilt. Add noodles; remove from heat. Top with green onions and, if desired, cilantro.
Nutrition Facts
1-1/3 cups: 227 calories, 7g fat (1g saturated fat), 35mg cholesterol, 1078mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 16g protein.

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  • Kathy
    Nov 25, 2019

    Thanks. This was very easy and tasted great! I used leftover pork tenderloin - so wasn't an entire portion but was plenty. Also added more cabbage mix, ginger, soy sauce

  • justmbeth
    May 15, 2018

    So quick and very tasty! I made this as a main dish and served egg rolls along side.