Cantonese Wonton Noodle Soup
Cantonese Wonton Noodle Soup is such a basic, no-brainer bowl of noodles that you’ll find at most Cantonese restaurants. But if you’re not near a Chinatown or Cantonese place, you’ll definitely want to give it a try at home. It’s so easy to put together!
This recipe is courtesy of thewoksoflife.com
- 8 Ounces ground pork
- 3/4 Teaspoons salt, plus more to taste
- 3/4 Teaspoons sugar
- 1/2 Teaspoon sesame oil
- 1/8 Teaspoon white pepper
- 1 Tablespoon shaoxing wine
- 2 Teaspoons oil
- 1 Tablespoon water
- 1/2 Teaspoon cornstarch
- 6 Ounces shrimp, chopped
- 1/2 pack wonton skin (the square-shaped egg wonton skin)
- 12 Ounces wonton egg noodles
- 8 Cups high quality chicken broth
Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.
To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you've used up the filling (this recipe should make about 3 dozen wontons).
To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.
Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!
If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!