Hong Kong Wonton Noodles
A comforting bowl of springy egg noodles and plump shrimp wontons in a light, savory broth, topped with fresh green onions.
- Total time
- 40 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
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Open the appInstructions
Step 1
Chop 200g shrimp coarsely; mix with 100g ground pork, 1 sliced green onion, 1 tbsp soy sauce, and 1 tsp sesame oil until combined.
Step 2
Place 1 tsp filling in center of each wonton wrapper; wet edges, fold into triangles, press to seal, and bring corners together.
Step 3
Bring 1 liter chicken broth to a boil; add 1 tbsp soy sauce and reduce to a simmer, keeping hot while you cook wontons.
Step 4
In a separate pot, boil water; cook wontons in batches until they float and are cooked through, about 3-4 minutes.
Step 5
Using same boiling water, cook 200g egg noodles until tender but still springy, about 2-3 minutes; drain.
Step 6
Divide noodles and wontons into bowls; ladle hot broth over, and top with remaining sliced green onions.
Step 7
Serve immediately, adding extra soy sauce or chili oil if desired.
Tools you’ll need
- Large pot
- Mixing bowl
- Slotted spoon
- Knife
- Cutting board
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