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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Available Options

  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free 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.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    time-saving
    tips & techniques
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Cook the pork
    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 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.

    Cook the vegetables
    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.

    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!

    Tips from Home Chefs

    Soy-Glazed Pork Wonton Noodles

    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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