1/4 cup finely chopped sour pickles (cornichons or dills)
Peanut sauce (recipe follows)
6 cups fat-skimmed chicken broth
1 package (8 to 9 oz.) fresh fettuccine
2 cups chopped green onions (including green tops)
1/4 cup finely chopped roasted, salted peanuts
Thin green onion slivers, including tops (optional)
How to Make It
In a 5- to 6-quart pan over medium-high heat, stir sesame seed until lightly toasted, 6 to 8 minutes. Pour into a small bowl and set aside.
Add oil and ground turkey to pan; stir over high heat until meat is crumbled and lightly browned, about 5 minutes.
Mix pickles and peanut sauce with meat; add broth and cover pan. When mixture is boiling, uncover, add fettuccine, and stir to separate pasta; when boil resumes, reduce heat and simmer until pasta is tender to bite, about 3 minutes total.
Stir in chopped green onions. Ladle soup into bowls; sprinkle with sesame seed, peanuts, and green onion slivers. Eat with chopsticks or a fork and spoon.
Peanut sauce: In a bowl, stir to blend 3 tablespoons each peanut butter, soy sauce, Asian (toasted) sesame oil, and sugar; 2 tablespoons rice vinegar; and 1 teaspoon (or to taste) hot chili flakes.
I thought this recipe was okay. I followed the recipe, but omitted the sugar as another reviewer suggested. The favor was okay, but one dimensional. I added sugar after and it tasted much better. I will probably make again, but will add the sugar to the peanut sauce. I didn't have lime, but I think it would help enhance the flavor.
I've been making this delicious soup since Sunset published it- it's one of my husband's favorites. I have never added the sugar and don't really see the need for it. Usually make it with ground pork, and always squeeze lime wedges over just before serving- it really sparks up the flavors.
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