Soy-Glazed Pork Wonton Noodles with Red Cabbage & Carrots

Soy-Glazed Pork Wonton Noodles

with Red Cabbage & Carrots

25 MIN
4 Servings
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  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef View recipe
  • with Ground Pork
    includes 18 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    In this dish, delightfully chewy wonton noodles and a duo of vibrant veggies and savory pork are tossed with an umami-filled combination of black bean sauce, sweet chili sauce, and soy glaze.

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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
    fresh
    ingredients
    Soy-Glazed Pork Wonton Noodles with Red Cabbage & Carrots
    Title
    • 18 oz Ground Pork
    • ¾ lb Fresh Wonton Noodles (Previously Frozen)
    • 1 lb Red Cabbage
    • ¾ lb Carrots
    • ⅓ cup Soy Glaze
    • ¼ cup Sweet Chili Sauce
    • 3 Tbsps Roasted Peanuts
    • 2 Tbsps Black Bean Sauce
    • 1 Tbsp Apple Cider Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    • ¼ tsp Crushed Red Pepper Flakes

    Tips from Home Chefs

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    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peanuts. In a medium bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, 1/4 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the pork

    In a large, high-sided pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the pork
    Cook the noodles
    3 Cook the noodles

    Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly.

    4 Cook the vegetables

    In the pan of reserved fond, heat the sautéed aromatics on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Finish the noodles & serve your dish
    5 Finish the noodles & serve your dish

    Add the cooked noodles, cooked pork, and sauce to the pan of cooked vegetables. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until coated and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the chopped peanuts. Enjoy!

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