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.
Green Onion Noodle Soup
Yield: Makes 4 main-dish servings
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Amount per serving
- Calories: 620
- Calories from fat: 45%
- Protein: 36g
- Fat: 31g
- Saturated fat: 5g
- Carbohydrate: 51g
- Fiber: 4.5g
- Sodium: 1227mg
- Cholesterol: 83mg
- 2 tablespoons sesame seed
- 2 teaspoons salad oil
- 1/2 pound ground lean turkey or ground lean pork
- 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)
- 1. 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.
- 2. Add oil and ground turkey to pan; stir over high heat until meat is crumbled and lightly browned, about 5 minutes.
- 3. 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.
- 4. 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.
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