Wonton Noodles 雲吞麵

Wonton noodles, or 'Wantan Mee', is a classic Cantonese dish featuring delicate shrimp and pork wontons, springy egg noodles, and a rich, savory broth. It's often garnished with blanched greens and chopped chives.

Nutrition (per serving)

Ingredients

• 200g Fresh Shrimp, peeled, deveined, roughly chopped
• 100g Minced Pork (fatty cut preferred)
• 1 tsp Sesame Oil
• 1 tsp Light Soy Sauce
• 0.5 tsp Sugar
• 0.25 tsp White Pepper (for filling)
• 1 tbsp Cornstarch
• 1 tbsp Water Chestnuts, finely diced (optional)
• 30 Wonton Wrappers (thin, yellow, square)
• 500g Pork Bones (e.g., neck bones, blanched)
• 200g Chicken Carcass or 2 Chicken Drumsticks, blanched
• 10g Dried Sole Fish (大地魚), roasted and crushed
• 10g Dried Shrimp (蝦米), rinsed
• 2L Water
• 1 tsp Salt (for broth, adjust to taste)
• 0.5 tsp White Pepper (for broth, adjust to taste)
• 1 small piece Rock Sugar (冰糖)
• 400g Fresh Egg Noodles (細蓉麵)
• 2 tbsp Lard or cooking oil
• 2 stalks Chinese Chives or Spring Onions, chopped for garnish
• 100g Bok Choy or Gai Lan, blanched (optional)

Steps

1. Blanch the Pork Bones and Chicken Carcass/Drumsticks in boiling water for 5 minutes, then rinse thoroughly.
2. Lightly toast the Dried Sole Fish in a dry pan until fragrant, then crush it.
3. In a large pot, combine the blanched Pork Bones, Chicken Carcass/Drumsticks, toasted Dried Sole Fish, Dried Shrimp, and Water. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours.
4. Strain the broth, discarding the solids. Return the clear broth to the pot. Season with Salt, White Pepper, and Rock Sugar. Keep warm.
5. In a bowl, combine the chopped Fresh Shrimp, Minced Pork, Sesame Oil, Light Soy Sauce, Sugar, White Pepper, Cornstarch, and Water Chestnuts. Mix well until thoroughly combined and slightly sticky.
6. Take one Wonton Wrapper, place a small amount of wonton filling in the center. Fold into your desired shape (e.g., money bag or triangular). Repeat until all filling is used.
7. Bring a large pot of water to a rolling boil. Add the Wontons and cook for 3-4 minutes, or until they float and are cooked through. Remove with a slotted spoon and set aside.
8. In the same boiling water, add the Fresh Egg Noodles. Cook for 30-60 seconds, or until just tender but still springy. Drain well.
9. (Optional) If using Bok Choy or Gai Lan, blanch it briefly in the boiling water until tender-crisp.
10. In serving bowls, add a little Lard or Cooking Oil to the bottom. Place the cooked Fresh Egg Noodles on top.
11. Arrange the cooked Wontons and (optional) Bok Choy or Gai Lan over the noodles.
12. Ladle the hot broth over the noodles and wontons. Garnish with chopped Chinese Chives or Spring Onions and serve immediately.

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