Prep 10 mins
Cook 8 mins
From Bon Appetit, June, 2000.
- 14.79 ml oriental sesame oil
- 226.79 g pork tenderloin, cut into thin 1 1/2 inch long strips
- 5 green onions, thinly sliced on diagonal
- 14.79 ml minced peeled fresh ginger
- 946.36 ml canned low sodium chicken broth
- 127.57 g fresh linguine, cut in half (half of 9-ounce package)
- 354.88 ml mung bean sprouts (about 4 ounces)
- 44.37 ml soy sauce
- cayenne pepper
- Heat sesame oil in heavy large saucepan over medium-high heat.
- Add pork, sliced green onions and minced ginger and stir-fry 1 minute.
- Add chicken broth, pasta, bean sprouts and soy sauce.
- Bring soup to boil.
- Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes.
- Season soup to taste with cayenne pepper and salt.
I adapted this recipe to suit ingredients that I had on hand. I had roasted a pork loin rubbed with the spice rub from Chinese-Style Spareribs Chinese-Style Spareribs. I sliced the leftover pork very thinly and cut into strips which I used in this soup. Because the pork was already cooked, I didn't add it to the sesame oil immediately. I also used a package of Top Ramen noodles (without the seasoning packet) instead of the fresh linguine. Unfortunately, I also didn't have any bean sprouts on hand, either. Still, the seasoned "crust" from the meat provided a nice flavor to the soup and made a great dish. This was simple enough for a tired work night, but still full of delicious flavor. Hubby and I were very, very happy with it. Thanks for posting.