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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Bon Appetit, June, 2000. Ingredients:
1 tablespoon oriental sesame oil |
1/2 lb pork tenderloin, cut into thin 1 1/2 inch long strips |
5 green onions, thinly sliced on diagonal |
1 tablespoon minced peeled fresh ginger |
4 cups canned low sodium chicken broth |
4 1/2 ounces fresh linguine, cut in half (half of 9-ounce package) |
1 1/2 cups mung bean sprouts (about 4 ounces) |
3 tablespoons soy sauce |
cayenne pepper |
Directions:
1. Heat sesame oil in heavy large saucepan over medium-high heat.
2. Add pork, sliced green onions and minced ginger and stir-fry 1 minute.
3. Add chicken broth, pasta, bean sprouts and soy sauce.
4. Bring soup to boil.
5. Reduce heat to medium-low and simmer until pork is cooked through and pasta is just tender, about 3 minutes.
6. Season soup to taste with cayenne pepper and salt.
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