Yarnlady 🧶 on Nostr: Shrimp, peeled and deveined - 8 oz , chopped Carrots - 8 oz , diced Garlic - 3 cloves ...

Shrimp, peeled and deveined - 8 oz , chopped
Carrots - 8 oz , diced
Garlic - 3 cloves , chopped
Napa cabbage - 12 oz , thinly sliced (this will seem like a lot but will cook down)
Green onions - 2 stalks , chopped, green and white parts separate
Oil, cooking - 1 Tbsp
Pork, ground - 8 oz
Coriander, ground - 1 tsp
Sugar - 1/8 tsp
Stock, any type - 6 cups
Fish sauce - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Oyster sauce - 1 Tbsp
Noodles, Chinese-style egg - 4 oz (sub any egg noodle, dried ramen, or spaghetti)
Lemon juice - 2 tsp
Chili garlic sauce (opt) - for serving (sub any hot sauce)

Heat a large Dutch oven or saucepan with oil over medium-high heat. Add pork and saute, breaking it apart as it cooks, until lightly browned, 7 to 9 minutes.

When pork is cooked, stir in carrots, garlic, white parts of green onions, ground coriander, and sugar. Cook until fragrant, 3 to 4 minutes.

Pour stock over pork and bring to a simmer. Stir in fish sauce, soy sauce, and oyster sauce.

Simmer pork and stock until the carrots are nearly tender, ~5 minutes.

Next, stir in cabbage and noodles. Bring to a simmer and cook until noodles are tender (check the package for recommended cook time). When there are about 2 minutes left in the cook time, stir chopped shrimp into the soup and let it finish cooking with the other ingredients.

Remove soup from heat and stir in lemon juice.

**I use just chicken and skip the sugar, it is so good as a chicken noodle (or skip the noods)