Name: Egg Noodles with Wonton Soup and Asian Greens
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: ramen noodles (fresh); dark sesame oil; bok choy; scallions

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Egg Noodles with Wonton Soup and Asian Greens

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30 minutes

Adjust servings

dairy-free

gluten-free

(?)

Has gluten from:

ramen noodle (fresh)
soy sauce, thin (lite)
wonton wrap (Nasoya)

kid friendly

has meat

(?)

Has meat from:

pork rib
ground pork (16% fat)

has pasta

(?)

Has pasta from:

ramen noodle (fresh)

has seafood

(?)

Has seafood from:

tiger shrimp

mediterranean

vegan

(?)

Not vegan due to:

pork rib
tiger shrimp
ground pork (16% fat)

vegetarian

(?)

Not vegetarian due to:

pork rib
tiger shrimp
ground pork (16% fat)

pescatarian

(?)

Not pescatarian due to:

pork rib

paleo

(?)

Not paleo due to:

ramen noodle (fresh)
dark sesame oil
wonton wrap (Nasoya)

This recipe has no customizations.

Nutrition to Balance

This recipe has Calories as 217%, Protein as 133% and Sodium as 147% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.0% of RDA
• Calories: 217% of RDA
• Carbs: 62.2% of RDA
• Fat (total lipid): 60.3% of RDA
• Fiber: 34.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 133% of RDA
• Sodium: 147% of RDA
• Sugar: 30.3% of RDA

• Vitamin A (IU): 129% of RDA
• Vitamin B6: 121% of RDA
• Vitamin C: 83.2% of RDA
• Iron: 2.1% of RDA
• Magnesium: 55.0% of RDA
• Manganese: 7.0% of RDA
• Niacin: 83.9% of RDA
• Potassium: 64.8% of RDA
• Zinc: 95.6% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

171

Calories

4342

Fiber

9.75

Iron

0.400

Protein

151

Sodium

1996

Sugars

9.48

Fat (total lipid)

36.8

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

ramen noodle (fresh)

Can use 8 to 10 ounces dried ramen or 12 ounces fresh thin Chinese egg noodles.

tsp

dark sesame oil

cups

bok choy

Can use a leafy green like baby bok choy or choy sum.

whole

scallions

Trimmed and thinly sliced.

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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)

Amount

Measure

Ingredient

lbs

pork ribs

Chicken or beef can be used, depending on the flavor of stock you want.

daikon

Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.

inches

ginger (ground)

sliced and lightly crushed.

whole

scallions

trimmed and lightly crushed.

tsp

black peppercorns

Can use white peppercorns.

salt

Add for taste.

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INGREDIENTS FOR: PORK AND SHRIMP WONTONS

Amount

Measure

Ingredient

tsp

dark sesame oil

tbsp

soy sauce, thin (lite)

plus extra for serving.

tbsp

tapioca starch

cornstarch can be used in place of tapioca starch.

1 1/2

lbs

tiger shrimp

small, headless, peeled, deveined, and minced.

ground pork (16% fat)

coarsely ground.

whole

wonton wraps (Nasoya)

square or round.

1/2

tsp

chili-garlic sauce

Optional - more to taste.

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PREPARATION

PREPARING THE STOCK

Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right. You'll need 2 quarts of this (8 cups).

PREPARING THE WONTONS

Follow the steps for recipe "Pork and Shrimp", which is in the dependent recipes section to the right. Use all of the wontons in the dependent recipe.

PREPARING THE BROTH

In a medium pot, bring the stock to a boil over high heat.

Reduce the heat to low, cover, and simmer until ready to serve.

PREPARING THE NOODLES

Bring a large pot of water to a boil over high heat and cook the noodles until tender, yet firm, about 3 minutes for dried ramen, 10 seconds for fresh ramen, and about 2 minutes if using fresh Chinese noodles.

Use a strainer to fish out the noodles and drain.

Divide the noodles among large soup bowls.

COOKING THE WONTONS

Return the water from the noodles to a boil and, add the wontons, and cook, allowing them to surface to the top, about 5 minutes.

Drain and divide the wontons among each serving of noodles.

10.

Add the sesame oil and leafy greens to the stock, adjust the seasoning with salt and pepper to taste, and cook for 1 minute.

11.

Ladle a generous amount of stock over each serving of noodles and wontons, making sure to divide the greens evenly.

12.

Garnish with scallions and serve with chili-garlic sauce (if using) for dipping the wontons.

DEPENDENT RECIPES:

Basic Asian Stock (beef, pork, or chicken)

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

Pork and Shrimp Wontons

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 4342

Protein 151 g

Carbohydrates 171 g

Iron 0.40 mg

Fiber 9.75 g

Calcium 0 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.