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Ingredient list:
- 3 lbs @thecedarmarket boneless pot roast (aka chuck roast)
- 1.5 cups @imaginesoups no chicken broth
- 2/3 cup @sanjtamari sweet & tangy Polynesian dipping sauce
- 1/4 cup soy sauce
- 1 pkg @gefen_foods square wonton wrappers
- 1 cup snap peas
- 1 tbsp cornstarch mixed with water
- 2 tbsp salt
Recipe created for Cedar Market by: @Foodkidsandsleep
Cooking Instructions
Noodles:
Add defrosted wonton wrappers to a plate and cover with a wet paper towel. Microwave the wrappers for 20 seconds in 2 or 3 batches. Cut in half and pull. Boil in batches and agitate them, so they don’t stick. Remove, add to cold water and then oil them (to keep from sticking).
Meat:
Drain your pan and get it hot. Season your beef with salt. Add oil to the pan and sear on both sides. Add the broth, 1/3 cup of the marinade & soy sauce. Cover and bake at 300℉ for 2.5-3 hours. Remove the roast from the oven and cut into cubes.
Sauce:
Bring the sauce to a boil and add remaining 1/3 cup of marinade and the cornstarch slurry to the pan. Reduce until thick & glossy. Add back the beef, then the noodles and the snap peas. Mix together for roughly a minute or two, once the snap peas are blanched and everything is coated. Finish with chives or scallions. If you like heat, add some chili crisp (I sure did!).
Plate & enjoy!
