Vietnamese Pork and Noodle Soup

1/4 pound whole wheat linguine or angel-hair pasta
1 tablespoon sunflower oil
1 pork tenderloin (about 3/4 pound), cut into 1 1/2-by 1/2-by- 1/2-inch strips
6 scallions including green tops, chopped
1 tablespoon chopped fresh ginger
2 tomatoes, chopped
3 tablespoons Asian fish sauce
1 teaspoon salt
2 cups water
1 quart canned low-sodium chicken broth or homemade stock
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving
1 cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
1 cup lightly packed mint, basil, or cilantro leaves, or a combination (1/3 each)

1. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes (about 4 minutes if using angel hair). Drain the pasta. Rinse with cold water and drain thoroughly.

2. Meanwhile, in another large pot, heat the oil over moderate heat. Add the pork, scallions, and ginger and cook, stirring occasionally, for 2 minutes.

3. Add the tomatoes, fish sauce, salt, water, and broth. Bring to a boil. Reduce the heat and simmer until the pork is just done, about 10 minutes. Stir the cooked linguine and lime juice into the soup. Ladle into bowls, top each serving with some of the cucumber and herbs, and serve with the lime wedges.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KLWOZNIAK.