Cinnamon Squash & Amaranth Thai Pork Ramen

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Pork tenderloin 1 each
Chicken/pork broth 800 mL
Small bird’s eye chili, seeds and membrane removed, sliced very thinly 1 each
Ramen noodles, cooked 500 mL
Scallion/green onion, sliced thinly 1 each
Club House Garam Masala 15 mL
Sesame oil 45 mL
Small winter squash (e.g. Kabocha, acorn, buttercup, Blue Hubbard/Ballet, Delicata or Red Kuri etc.), peeled 1 each
Club House Cinnamon, Ground 15 mL
Vegetable oil, for searing 45 mL
Amaranth 250 mL
Apple juice 500 mL
Lemongrass, bruised 1 stalk

chef's tip

Chef Insider Tip: Preparing Squash

The thick skin of squash is difficult to remove using a conventional peeler. For efficient, easy and consistent peeling of squash, cut a thin portion off of the bottom to create an even flat surface (and to prevent squash from rolling about) but first remove stem end and discard. Using a chef knife lightly slice away peel with one even cut moving from top to bottom. If need be use a slicing motion. Continue in this manner being careful not to cut into the flesh. After slicing remove the seeds using a small spoon.


This recipe was created for Club House for Chefs by: Steve Walker-Duncan, Chef Culinary Instructor of Camosun College in Victoria, BC.

For the Pork: Rub the pork tenderloin thoroughly with Club House Thai Seasoning and of sesame oil (15 mL) then place into a covered container or plastic bag and refrigerate overnight. Then heat a heavy skillet to a moderate-high heat, add the vegetable oil and sear the pork tenderloin on all sides until well browned basting frequently, if necessary, finish cooking in 195°C/380°F oven for 5-6 minutes until cooked to medium-rare. Remove from oven and rest, covered with foil, for at least 15 minutes.

For the Cinnamon Squash: Slice squash into 4 thick rings, about 2cm-3cm thick, remove seeds and sprinkle with the remainder of the sesame oil (30 mL), cinnamon, salt and black pepper. Bake at 195°C/380°F for 20-30 minutes until tender, keep warm until ready to serve.

For the Amaranth: Meanwhile place amaranth, apple juice, lemongrass, salt and black pepper in a small sauce pan, bring to simmer and cook for about 20 minutes or until all of the liquid has been absorbed. Remove from heat and remove lemongrass, cover and keep warm until ready to serve. Heat the broth in a pan and add the chilies.

For the Ramen: Heat the ramen noodles in a basket in the hot broth, drain and place in the bottom of each serving bowl, add the scallions to the broth.

For Assembly: Slice the pork thinly on a bias into at least 12 pieces. Place a squash ring on top of each pile of noodles in the bowls and press down firmly then spoon the amaranth reduction into the center of each squash ring, compressing each gently with the back of the spoon. Arrange a ‘fan’ of pork slices over each stack of noodles, squash and amaranth and finally ladle the broth into the bowls around the outside of the squash ring to not disturb the amaranth and pork. Finish with a sprinkle of sesame seeds or hemp hearts and serve immediately. (salt/pepper to taste sesame seeds or hemp hearts, for garnish)

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