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Wonton Noodles

Name: Wonton Noodles
Total time: 40 min
Yield: Serves 2
Cuisine: China
Ingredients: 200g Thin Egg Noodles; 20 Wonton Wrappers; 150g Peeled Shrimp; 100g Ground Pork; 10g Dried Shrimp (for stock); 800ml Chicken Stock; 1 piece Ginger; A pinch Garlic Chives (optional); 1 tsp Soy Sauce

Noodles

⏱ 40 min

👥 Serves 2

Difficulty ⭐⭐

Shrimp-and-pork wontons with thin egg noodles in a light broth — the classic Cantonese noodle dish.

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📖 The Story Behind This Dish

Wonton noodles are a beloved dish of Guangdong and Hong Kong: small wontons of shrimp and pork with thin, springy alkaline egg noodles in a clear broth made from dried shrimp and pork bones. Old Hong Kong noodle shops keep up meticulous details, like cooking the noodles and wontons in separate pots.

🌆 Where it's eaten: At a long-established Hong Kong noodle shop, diners squeeze onto stools at lunchtime and slurp hot bowls of wonton noodles.

🥕 Ingredients (serves 2)

Thin Egg Noodles 200g
Wonton Wrappers 20
Peeled Shrimp 150g
Ground Pork 100g
Dried Shrimp (for stock) 10g
Chicken Stock 800ml
Ginger 1 piece
Garlic Chives (optional) A pinch
Soy Sauce 1 tsp

👩‍🍳 Instructions

Roughly chop the shrimp and mix with ground pork, ginger, salt, and soy sauce for the filling.
Wrap the filling in wonton wrappers and seal the edges with water.
Simmer chicken stock with dried shrimp and ginger to make a clear broth.
Cook the egg noodles and wontons in separate pots.
Put the noodles and wontons in bowls, pour over the hot broth, and scatter with garlic chives.

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