Cantonese Wonton Noodle Soup
This delightful Cantonese Wonton Noodle Soup features delicate wontons made with freshly ground pork and seasonings, served over a bed of silky Chinese egg noodles. The hearty dish is topped with slices of succulent barbecued pork, vibrant blanched choy sum, and garnished with scallions. Bathed in a fragrant, homemade chicken stock, this comforting meal is perfect for sharing with friends and family. Enjoy it as a traditional soup or opt for the 'Dry' version, tossed in soy sauce and sesame oil for a different texture. Regardless of your choice, this dish brings the authentic taste of Cantonese cuisine to your kitchen.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Chinese 'red' barbecued pork
1/2 lb (sliced)
Chinese thin egg noodles
3 cups (uncooked)
chicken stock
16 cups (homemade or store-bought)
choy sum
1/2 lb (blanched)
scallions
2 stalks (finely chopped (optional))
green serrano chilies
4-6 (finely sliced)
white vinegar
1/2 cup (optional, for chili condiment)
fresh ground lean pork
1/2 lb (chopped)
wonton skins
40 (ready to use)
egg
1 (beaten)
garlic cloves
3 (finely mashed)
gingerroot
1/2 inch (finely grated)
oyster sauce
1 tablespoon (ready to use)
soy sauce
2 teaspoons (ready to use)
cornflour
1 1/2 tablespoons (for mixing)
white pepper
1/2 teaspoon (ground)
salt
1/2 teaspoon (to taste)
cornflour
1 teaspoon (mixed with 2-3 tbsp water for sealing wontons)
Instructions
1
In a mixing bowl, combine the minced pork with the egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper, and salt. Mix until well incorporated.
2
Take a wonton skin and place a heaped teaspoonful of the pork mixture in the center. Lightly moisten the edges of the skin with the corn flour and water mixture, then fold the skin over the filling, bringing the corners together and twisting to seal tightly, ensuring no air is trapped inside. For the best results, prepare these wontons ahead of time and refrigerate them.
3
For a spicy condiment, slice the green serrano chilies finely and combine them with white vinegar in a small dish. Set aside.
4
In a large stockpot, bring the chicken stock to a boil and then reduce the heat to keep it warm.
5
In a separate large pot, bring water to a vigorous boil. Blanch the choy sum until just tender, about 2-3 minutes. Remove from the water, strain well, and set aside for garnishing.
6
In the same boiling water, add the wonton noodles one coil at a time. Cook for about one minute, then remove and quickly dip them into a bowl of cold water to stop the cooking process. Once drained, place the noodles into individual serving bowls.
7
Using the boiling water, carefully drop in a few wontons at a time. Cook for approximately 2 minutes or until they float and are cooked through; test one for doneness.
8
Ladle the hot chicken stock over the noodles in each bowl. Top with the cooked wontons, slices of barbecued pork, blanched choy sum, and chopped scallions.
9
Serve hot and enjoy immediately. For an alternative, serve sliced pickled green chilies as a condiment on the side.
10
For a 'Dry' Wonton Mee version, after blanching the noodles, drain them well and toss with 1-2 teaspoons of sweet dark soy sauce and a few drops of sesame oil. Garnish with roast pork, choy sum, and wontons. Optionally, serve the wontons in a small bowl of chicken soup garnished with scallions.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cantonese Wonton Noodle Soup?
It is a traditional Cantonese dish consisting of pork wontons and silky egg noodles served in a fragrant chicken stock, often topped with barbecued pork and choy sum.
What are the main ingredients for the wonton filling?
The filling is made from fresh ground lean pork, egg, garlic, ginger, oyster sauce, soy sauce, cornflour, white pepper, and salt.
How do you properly seal the wontons?
Moisten the edges of the wonton skin with a mixture of cornflour and water, then fold the skin over the filling and twist to seal tightly, ensuring no air is trapped inside.
Can I prepare the wontons in advance?
Yes, for the best results, you can prepare the wontons ahead of time and store them in the refrigerator until ready to cook.
What type of noodles are used in this recipe?
This recipe uses thin Chinese egg noodles, which provide a silky texture that complements the broth.
Why are the noodles dipped in cold water after boiling?
Dipping the noodles in cold water immediately after boiling stops the cooking process and helps maintain the desired texture.
How do you make the spicy chili condiment?
Finely slice green serrano chilies and combine them with white vinegar in a small dish to serve as a side condiment.
How long should I cook the wontons?
Cook the wontons in boiling water for approximately 2 minutes or until they float to the surface and are cooked through.
What vegetables are typically served with this soup?
Choy sum is the primary vegetable used; it should be blanched until just tender, which takes about 2-3 minutes.
What is the 'Dry' version of Wonton Noodle Soup?
The 'Dry' version involves tossing the blanched noodles in sweet dark soy sauce and sesame oil rather than serving them in soup.
What meat is used as a topping for the soup?
Slices of succulent Chinese 'red' barbecued pork (char siu) are added as a topping.
How much chicken stock is required for this recipe?
The recipe calls for 16 cups of chicken stock, which can be either homemade or store-bought.
How many wonton skins are needed?
You will need approximately 40 ready-to-use wonton skins for this recipe.
What is the purpose of cornflour in the filling?
Cornflour acts as a binder within the pork mixture to help achieve the right consistency for the filling.
How should the garlic and ginger be prepared?
The garlic should be finely mashed and the gingerroot should be finely grated before being added to the meat mixture.
Can I use scallions as a garnish?
Yes, finely chopped scallions are an excellent optional garnish to sprinkle over the soup before serving.
How do you serve the wontons in the 'Dry' version?
In the 'Dry' version, wontons can be placed on top of the noodles or served separately in a small bowl of chicken soup.
How much pork filling goes into each wonton?
Place a heaped teaspoonful of the pork mixture into the center of each wonton skin.
What kind of chilies are recommended for the condiment?
The recipe recommends using 4 to 6 finely sliced green serrano chilies.
How long do the noodles take to cook?
The thin egg noodles only need to cook for about one minute in boiling water.
What is the base of the soup liquid?
The base is a fragrant chicken stock that should be kept warm in a large stockpot until assembly.
Is white pepper used in this recipe?
Yes, 1/2 teaspoon of ground white pepper is mixed into the wonton filling for seasoning.
Can I use store-bought wonton skins?
Yes, the recipe specifies 40 ready-to-use wonton skins.
What type of soy sauce is used for the 'Dry' version?
The 'Dry' version uses 1-2 teaspoons of sweet dark soy sauce to toss with the noodles.
How many ingredients are in this recipe in total?
There are 18 distinct ingredient entries listed for this Cantonese Wonton Noodle Soup recipe.
Is oyster sauce included in the wonton filling?
Yes, one tablespoon of oyster sauce is added to the minced pork for a savory flavor.
What is the final step before serving the soup?
Ladle hot chicken stock over the noodles and top with wontons, barbecued pork, choy sum, and scallions.
Is there an egg in the wonton filling?
Yes, one beaten egg is combined with the minced pork to help bind the ingredients.
Can white vinegar be substituted in the chili condiment?
The recipe specifically calls for white vinegar to create the traditional pickled chili side dish.
Should the chicken stock be boiling when served?
The stock should be brought to a boil and then kept warm so it is hot when ladled over the noodles.