Fresh Shrimp Wonton Noodles 鮮蝦雲吞麵

A classic Cantonese dish featuring plump shrimp and pork wontons, springy egg noodles, and a rich, savory broth, often garnished with fresh Chinese broccoli.

Nutrition (per serving)

Ingredients

• 300g fresh shrimp, peeled and deveined
• 200g minced pork
• 50 sheets wonton wrappers
• 400g fresh egg noodles (wonton noodles)
• 1 piece (approx. 20g) dried sole fish (大地魚)
• 500g pork bones (for broth)
• 20g dried shrimp
• 3 slices ginger
• 2 stalks spring onions, chopped
• 200g Gai Lan (Chinese broccoli)
• 1 tbsp sesame oil
• 4 tbsp light soy sauce (divided for filling and serving)
• 1 tbsp cornstarch
• 2 tsp sugar (divided for filling and broth)
• 1 tsp white pepper (divided for filling and broth/serving)
• 1 tsp salt (for filling, plus to taste for broth)
• 2.5 Liters water
• 1 tbsp fish sauce (optional, for serving)
• 1 tbsp pork lard (optional, for serving)

Steps

1. Rinse pork bones and blanch in boiling water for 5 minutes. Remove and rinse again. Toast dried sole fish in a dry pan over medium heat for 2-3 minutes until fragrant, then break into pieces. Rinse dried shrimp. Slice ginger.
2. In a large pot, combine blanched pork bones, toasted dried sole fish, rinsed dried shrimp, ginger slices, and water. Bring to a boil, then reduce heat and simmer for at least 1.5 hours. Skim off any foam.
3. Strain the broth to remove solids. Return the clear broth to the pot. Season with 1 tsp sugar, 1/2 tsp white pepper, and salt to taste. Keep warm.
4. Peel and devein fresh shrimp, chop roughly. Chop spring onions. In a bowl, combine chopped fresh shrimp, minced pork, 1 tbsp sesame oil, 2 tbsp light soy sauce, 1 tbsp cornstarch, 1 tsp sugar, 1/2 tsp white pepper, and 1 tsp salt. Mix well until sticky.
5. Take one wonton wrapper, place a small spoonful of wonton filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper into your desired wonton shape (e.g., triangle or gold ingot style) and seal tightly. Repeat for all wrappers and filling.
6. Bring a large pot of water to a rolling boil. Add wontons and cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
7. In the same boiling water, cook egg noodles according to package instructions (usually 30-60 seconds). Remove immediately and refresh under cold water, then drain well. Blanch Gai Lan in the same water for 1-2 minutes until tender-crisp.
8. Divide cooked egg noodles and Gai Lan into serving bowls. Add several cooked wontons to each bowl. Ladle hot broth over the noodles and wontons. Drizzle with remaining light soy sauce, fish sauce (optional), and a dash of white pepper and pork lard (optional). Serve immediately.

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