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Wonton Noodle Bowl

Wonton Noodle Bowl
Total Time

120 min.

Serving & Size

2 cup / 480 mL

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Noodle bowls are a staple in Asian cuisine and there are many varieties. This tasty version combines wontons, ramen noodles, savoury Chicken Stock with traditional seasonings and Chinese BBQ pork garnish.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Soy Sauce, low sodium preferred 30 mL 2 tbsp
Brown Sugar 10 mL 2 tsp
Honey 5 mL 1 tsp
Red Food Colouring 5 mL 1 tsp
Pork Tenderloin, trimmed of fat and silver skin 420 g 14 oz
Artisan by Stockpot® Chicken Stock
4 L
16 cups
Ginger, freshly peeled and cut in thin slices
Garlic Cloves, smashed 3 na 3 na
Fish Sauce or Soy Sauce (optional) 15 mL 1 tbsp
Ramen Noodles, dry 360 g 12 oz
Wontons, prepared or house made 48 na 48 na
Cilantro, fresh chopped 125 mL 1/2 cup
Green Onions, chopped 125 mL 1/2 cup
Instructions
1. Combine soy sauce, sugar, honey and food colouring in shallow pan. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Reserve marinade. Place meat on a wire rack in a roasting pan. Bake 30 minutes at 350° F (180° C), or until no longer pink in the center, turning and basting frequently with marinade. Let cool before slicing. Discard any remaining marinade.
2. Reconstitute Artisan Chicken Stock according to package directions. Add ginger and garlic, bring to a boil then reduce heat to simmer while you prepare the other ingredients. Before using, season with fish sauce or soy sauce to taste.
3. Cook noodles according to package directions. Drain and rinse under cold water. Cut into short pieces, about 1 ½ inches long. Set aside.
4. Cook wontons in boiling Chicken Stock. To serve place 2 oz (57 g) cooked ramen noodles in the bottom of a bowl, add 1 ½ cups (360 mL) boiling stock with 4 cooked wontons and 2 slices pork tenderloin. Garnish with 2 tsp (10 mL) each green onion and cilantro.
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