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.
Fat (total lipid)
ramen noodle (fresh)|dark sesame oil|baby bok choy|scallion
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.
Add the sesame oil and leafy greens to the stock, adjust the seasoning with salt and pepper to taste, and cook for 1 minute.
Ladle a generous amount of stock over each serving of noodles and wontons, making sure to divide the greens evenly.
Garnish with scallions and serve with chili-garlic sauce (if using) for dipping the wontons.