Preparation:

In a large saucepan (4-quart pot), bring water to a boil and prepare noodles per the manufacturer’s directions. Drain and set aside.

While the pasta is cooking, heat a large sauté pan on medium-heat, add oil, and then add onion and ham. Cook approximately 4 minutes until the ham is lightly browned. Add seeds and cook 1 minute longer.

Add in apples, cabbage, and chicken stock. Bring to a boil and then simmer for 4 minutes. The cabbage should be tender but firm. In a bowl, combine vinegar, mustard, and cornstarch. Add mixture to the pan and cook for 1 minute, until the liquid becomes thicker.

Incorporate the ham, apples, cabbage, and sauce into the bowl containing the noodles. Toss to distribute evenly and adjust seasoning with salt and pepper to taste. Serve equal portions in four bowls.