1. In a saucepan heat the oil, add garlic& stir until golden about 1 minute. 2. Add cabbage & 1/4 of the chicken stock. 3. Bring to a simmer and cook until the cabbage is wilted, about 1 minute. 4. Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque. 5. Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use). 6. Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly. 7. Sprinkle with scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
