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.
01Ingredients
- 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)
Nutrition (per serving)520kcal
- Protein28.5g
- Carbs58g
- Fat16.5g
Fiber 1.2 gSodium 890 mg
02Steps
- Blanch the Pork Bones and Chicken Carcass/Drumsticks in boiling water for 5 minutes, then rinse thoroughly.
- Lightly toast the Dried Sole Fish in a dry pan until fragrant, then crush it.
- 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.
- Strain the broth, discarding the solids. Return the clear broth to the pot. Season with Salt, White Pepper, and Rock Sugar. Keep warm.
- 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.
- 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.
- 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.
- In the same boiling water, add the Fresh Egg Noodles. Cook for 30-60 seconds, or until just tender but still springy. Drain well.
- (Optional) If using Bok Choy or Gai Lan, blanch it briefly in the boiling water until tender-crisp.
- In serving bowls, add a little Lard or Cooking Oil to the bottom. Place the cooked Fresh Egg Noodles on top.
- Arrange the cooked Wontons and (optional) Bok Choy or Gai Lan over the noodles.
- Ladle the hot broth over the noodles and wontons. Garnish with chopped Chinese Chives or Spring Onions and serve immediately.
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