This post is sponsored by No Yolks. All comments and opinions are my own.
Why bother with take out when you can cook up something as easy and tasty as this Deconstructed Wonton Soup?!
I spotted the BOGO sale on No Yolks Noodles and thought this would be the perfect time to share this amazing recipe so you can add it to your menu. You get big flavor without a ton of effort. I really think it beats the take out version and it’s also a fraction of the price!
This recipe is really simple and while it may seen like there are a bunch of ingredients, the majority of the items are pantry staples. I would bet that you already have most of them on hand. Check your pantry and grab anything you might need when you are picking up the BOGO No Yolks and you’ll be ready to roll!
Quick and easy to prepare, No Yolks Noodles help you cook up a healthy, delicious meal in a flash. They cook up fluffy and firm every time, and stay that way in all your favorite recipes. Made from egg whites, No Yolks® have no cholesterol and are low in fat and sodium. I think you will LOVE them in this recipe.
Just a little tip…this recipe comes together really fast and you don’t have a lot of downtime between steps, so I’d recommend gathering all your ingredients before you start. That way you can just knock out the steps and before you know it, it will be time to dig in!
Start by cooking the pork (or turkey) in some canola oil with the garlic, ginger, salt and pepper. I have tried it with both and the recipe is great either way…it’s really about what you prefer. I had turkey on hand, so that is what I used this time.
Once the meat is browned, you’ll add the broth, water, soy sauce, sugar, rice wine vinegar and sesame oil. Bring that up to a boil and then stir in the No Yolks Noodles.
Let the noodles cook for about 8 minutes and then toss in the bok choy. The soup cooks for about 2 – 3 minutes more, just until the bok choy is tender.
All that is left is to ladle out that delicious soup and serve. Top with lots of green onion and enjoy a delicious and easy meal that’s better than most any take out in town! You might even consider making a double batch so you’ll have leftovers.
Just don’t forget to grab plenty of No Yolks Noodles while you can get them on sale buy one, get one FREE. The sale is valid 3/11 to 3/17 (3/10 to 3/16 For Some) as part of the new weekly ad. I figured you’ll like to get prepared so you can have this soup later in the week. Give it a try and let me know what you think!
No Yolks Noodles or Light’n Fluffy Egg Noodles, 12 oz, BOGO $2.39 – $2.49
- 6 oz No Yolks® Extra Wide Egg Noodles
- 2 tbsp canola oil
- 12 oz ground pork
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 cups reduced sodium chicken broth
- 2 carrots, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1/4 tsp sugar
- 6 baby bok choy, quartered
- 4 green onions, thinly sliced
- Heat 2 tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook ground pork, garlic, ginger, salt and pepper for 5 to 8 minutes or until pork starts to brown.
- Stir in broth, 1 cup water, carrots, soy sauce, rice wine vinegar, sesame oil and sugar; bring to a boil. Reduce heat to medium. Stir in noodles and cook for 8 minutes. Stir in bok choy. Cook for 2 to 3 minutes or until noodles and bok choy are tender.
- Sprinkle with green onions before serving.