Chinese Style Noodle and Pork Soup

2 ounces uncooked noodles (fine egg noodles, vermicelli or spagettini works the best)
2 cups cabbage, thinly sliced (Chinese cabbage, savoy or just plain, whatever)
1 1/2 cups cooked pork, cubed
1/4 cup chopped green onion
2 (429 ml) cans low sodium chicken broth (I use my own, and about 1 L)
1 cup white mushroom, thinly sliced
1 teaspoon fresh gingerroot, finely chopped
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chopped green onion (for garnish, just the green part) (optional)

1 Cook noodles according to package directions, or until of desired consistency, drain.
2 Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
3 Bring to a fulkl boil over high heat, stirring occasionally.
4 Boil for about 10 minutes.
5 Sprinkle each serving with chopped green onions if desired.