Fragrant Pork Noodle Bowls are light enough for warm weather but substantial enough for dinner. Assemble the noodle bowls stove side, ladling the piping-hot broth into the bowls to coax the flavors of the individual ingredients into perfect harmony.
Bring 8 cups of salted water to a boil in a large pot.Remove from heat and submerge the noodles; let stand 20 minutes or until tender. Using a colander, drain the noodles. Divide noodles among 4 soup bowls.
Sauté mushrooms in hot oil in a medium skillet over medium-high heat for 5 minutes or until tender. Spoon over noodles. Add pork to skillet, and cook, stirring occasionally, for 5 minutes or until hot; spoon over mushrooms. Divide cabbage and add the scallions and cilantro leaves among the soup bowls.
Bring the broth and ginger to a boil in a 3-quart saucepan over medium heat. Remove from heat, and divide among bowls. Garnish with crushed red pepper and roasted peanuts.Serve with lime wedges and a dash of soy sauce, if desired.
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