Portion Size: 2 cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
3/4 lbs. dry Chinese noodles or spaghetti	May use whole grain
2 Tablespoons olive oil
2 cups cabbage	Wash, remove core and shredded
1 small l onion, diced	Wash, peel and dice
½ cup carrots	Wash, peel and shredded
2 tablespoon lite soy sauce
¼ teaspoon black pepper
1 lb. lean pork tenderloin	Cut into thin strips
2 gallons reduced sodium chicken broth
2 tablespoons  garlic clove, minced
1 tablespoon ground ginger
2 tablespoons fresh green onions	Wash, trim and slice thin. (including green tops)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat. Add pork tenderloin and cook until lightly browned. Stir in cabbage, carrots, garlic and onion. Cook until tender
2	Stir in chicken broth, soy sauce, pepper and ginger. Bring to boil. Add noodles and cook until tender. About 8-10 minutes Serve hot. Top with green onions.	Temperature check must reach 165 °F degrees