Combine soy sauce, sugar, honey and food colouring in shallow pan. Add pork; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Reserve marinade. Place meat on a wire rack in a roasting pan. Bake 30 minutes at 350° F (180° C), or until no longer pink in the center, turning and basting frequently with marinade. Let cool before slicing. Discard any remaining marinade.
Reconstitute Artisan Chicken Stock according to package directions. Add ginger and garlic, bring to a boil then reduce heat to simmer while you prepare the other ingredients. Before using, season with fish sauce or soy sauce to taste.
Cook noodles according to package directions. Drain and rinse under cold water. Cut into short pieces, about 1 1/2 inches long. Set aside.
Cook wontons in boiling Chicken Stock. To serve place 2 oz (57 g) cooked ramen noodles in the bottom of a bowl, add 1 1/2 cups (360 mL) boiling stock with 4 cooked wontons and 2 slices pork tenderloin. Garnish with 2 tsp (10 mL) each green onion and cilantro.
Recipe provided by Campbell’s Foodservice