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Chinese Wonton Soup Noodles | (云吞面 – Yún Tūn Miàn)

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Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth.

Chinese Wonton Soup Noodles | (云吞面 – Yún Tūn Miàn)

Recipe by Seonkyoung LongestCourse: MainCuisine: ChineseDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

673

kcal
Total time

45

minutes

Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth.

Ingredients

  • For the Wontons (Makes 34 to 36 wontons)
  • 1/2 lb peeled and deveined shrimp, finely chopped

  • 1/2 lb ground pork or ground chicken

  • 1 tbsp shaoxing wine or dried sherry

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1/2 tbsp cornstarch

  • 2 tsp grated garlic (approximately 3 cloves)

  • 2 tsp grated ginger

  • 2 to 3 green onions, finely chopped

  • 1/4 tsp sugar

  • 1/4 tsp black pepper

  • 34 to 36 square wonton wrappers

  • For the Noodle Soup (Makes 2 servings)
  • 4 large slices ginger

  • 2 cloves garlic, crushed

  • 2 green onions

  • 1 dried shiitake mushroom

  • 5 cups chicken stock

  • 2 tsp soy sauce

  • 2 tsp fish sauce

  • 2 to 4 heads bok choy or 4 oz of any veggies you like

  • 2 portions egg noodles, I’m using precooked & ready to use egg noodles but you can also use dried or fresh one

Directions

  • In a mixing bowl, combine all ingredients for wontons except the wonton wrappers. Mix well with fork or chopsticks in one circular direction.
  • Bring one dumpling wrapper at a time one your palm and we the edges slightly with water. Place 1 heaping teaspoon filling in the middles and fold by bring all the edges together. No special skill required for this type of wonton, just makes sure it’s well sealed.
  • If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
  • When then wontons are ready, it’s time to make the noodle soup!
  • In a medium – large pot (for 2 portions), combine ginger, garlic, green onions, shiitake and chicken stock. Cover and bring it to boil, reduce heat to medium low and simmer for 5 to 10 minutes.
  • Meanwhile cut the bok choy into quarter.
  • Remove all solid ingredients and discard except shiitake. Slice the shiitake and set aside, because we’re going to serve in the soup!
  • Season the soup with soy sauce and fish sauce. You can use only soy sauce if you want, I just prefer the flavor from both.
  • Cook the egg noodles and bok choy in a separate boiling water, if you are cooking large amount or/and your egg noodles are dried or fresh one with lots of starch around.
  • ’m using precooked egg noodles, so just cooked in the soup for 1 minute. Removed from the soup and place in a serving bowl. I also cook the bok choy in the soup for 2 to 3 minutes or until it’s done as you desired. Remove from the soup and place on top of the noodles. Now is the time to place sliced shiitake in the bowl.
  • Carefully add wontons (5 per serving) into soup and cook for 5 to 6 minutes. Taste the soup and add salt and pepper to your taste at this point.
  • Pour the wontons with the soup over the prepared noodles and veggies. Garnish with chopped green onions if you like. Enjoy!

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