Wonton noodles is a very popular Cantonese noodle soup served in China, Malaysia, Hong Kong, Thailand, Singapore, and now has been popularized in the United States. Broth is consisted of chicken and sometimes shrimp and fish taste, and served with egg noodles and usually shrimp wontons. Large leafy green veggies also accompanies the bowl to complete this simple but very fulfilling noodle soup.
Ingredients (serves 8-10)
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BROTH Chicken and Pork bone (2 lbs total for stock. Use cut chicken leg for increased flavor. Pork bone should be large with some meat) Shiitake Mushroom (4-5) Frozen wontons Dried shrimp Wonton egg noodles |
GARNISH
Green onions (chopped) Spinach Fried onion shallots Black pepper |
Directions
Chicken and pork bones to make the broth. Cuts into the bone make a better broth to release more marrow into the soup.
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Like always, blanch the bones by putting them in cold water and boiling for about 5 min. Dump out in sink and wash the bones. Reboil water about 10-12 cups and put the blanched bones back in. Remove any leftover scum. You can add some shitake mushrooms for additional flavoring but not necessary.
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Wonton egg noodles can be bought at the asian market. Dried shrimp to help flavor the broth. And some frozen wontons for the main source of protein.
To serve, pour 2-3 cups of broth in a pot. Add 2 tbs of dried shrimp and boil for 1 min. Scoop out the dried shrimp and discard. Add 4-5 frozen wontons and cook for 4-5 min.
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In a separate wok, boil some veggies, and the wonton noodles per instructions, usually just 10-20 seconds should do for the noodles. Rinse the noodles with cold water to keep it al dente. Strain, and place noodles and veggies in a bowl.
Pour the piping hot broth into the bowl of noodles and veggies and voila!
Add some garnish like fried garlic/shallots, chopped green onions to complete. Enjoy!
