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