½ cup cooking wine
¼ cup corn starch
3 boneless pork chops, cubed
2 Tbsp olive oil,
1 head of cabbage, chopped finely
4 large carrots, diced
1 Tbsp fresh thyme
1 Tbsp fresh chives
3 cup cholesterol free egg noodles, cooked
2 tsp low sodium soy sauce
2 tsp Worcestershire sauce


1. Marinate cubed pork in cooking wine and minced garlic for approximately 2 hours. Remove pork from marinade and coat in corn starch.

2. Heat olive oil in large saucepan, slowly add pork.

3. When pork is browned, add cabbage, carrots, thyme and chives into saucepan. Cook down until cabbage and carrots are tender.

4. Add egg noodles, continue to cook it until egg noodles are golden brown. Continuously stir dish to keep from burning.

5. Remove saucepan from heat, add soy sauce and Worcestershire sauce; mix well.

Yield: 6 servings.

Serving Suggestions: