{"type":"rich","version":"1.0","title":"Yarnlady 🧶 wrote","author_name":"Yarnlady 🧶 (npub1hg…89jnv)","author_url":"https://nostr.now/npub1hgvtv4zn2l8l3ef34n87r4sf5s00xq3lhgr3mvwt7kn8gjxpjprqc89jnv","provider_name":"njump","provider_url":"https://nostr.now","html":"Shrimp, peeled and deveined - 8 oz , chopped\nCarrots - 8 oz , diced\nGarlic - 3 cloves , chopped\nNapa cabbage - 12 oz , thinly sliced (this will seem like a lot but will cook down)\nGreen onions - 2 stalks , chopped, green and white parts separate\nOil, cooking - 1 Tbsp\nPork, ground - 8 oz\nCoriander, ground - 1 tsp\nSugar - 1/8 tsp\nStock, any type - 6 cups\nFish sauce - 1 Tbsp\nSoy sauce, low-sodium - 1 Tbsp\nOyster sauce - 1 Tbsp\nNoodles, Chinese-style egg - 4 oz (sub any egg noodle, dried ramen, or spaghetti)\nLemon juice - 2 tsp\nChili garlic sauce (opt) - for serving (sub any hot sauce)\n\nHeat 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.\n\nWhen pork is cooked, stir in carrots, garlic, white parts of green onions, ground coriander, and sugar. Cook until fragrant, 3 to 4 minutes.\n\nPour stock over pork and bring to a simmer. Stir in fish sauce, soy sauce, and oyster sauce.\n\nSimmer pork and stock until the carrots are nearly tender, ~5 minutes.\n\nNext, 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.\n\nRemove soup from heat and stir in lemon juice.\n\n**I use just chicken and skip the sugar, it is so good as a chicken noodle (or skip the noods)"}