Serve with Srirachi Hot Sauce or chili paste, if desired.
Serving & Size
2 cup / 480 mL
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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.
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Total Carbohydrate mg
Dietary Fiber g
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Ingredients & Instructions
Soy Sauce, low sodium preferred
Red Food Colouring
Pork Tenderloin, trimmed of fat and silver skin
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.
Ramen Noodles, dry
3. Cook noodles according to package directions. Drain and rinse under cold water. Cut into short pieces, about 1 ½ inches long. Set aside.
Wontons, prepared or house made
Cilantro, fresh chopped
Green Onions, chopped
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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