Pork and Shrimp Wonton Noodle Soup — Cantonese Wonton Noodle Soup
Plump pork and prawn wontons in a clear golden broth with thin egg noodles and spring onion, a single serve version of Hong Kong's most iconic noodle dish.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 160g minced pork, 160g chopped prawns, 1 tsp grated ginger, 2 tbsp light soy sauce, 1.5 tsp sesame oil, 1 tsp Shaoxing wine, 0.5 tsp white pepper, and 1 tsp cornstarch. Mix vigorously in one direction 1 minute until sticky and cohesive.
Wrap
Place 1 tsp filling in the centre of each wonton wrapper. Wet edges with water, fold into a triangle, bring corners together and press firmly to seal. Repeat with all 20 wrappers until complete.
Simmer
Bring 1000ml chicken stock to a gentle simmer over medium heat, stir in 0.5 tsp dark soy sauce, and maintain a low simmer for serving.
Boil
Bring a separate pot of water to a vigorous boil over high heat. Add wontons, cook 4 to 5 minutes until they float and skins turn translucent. While wontons cook, add 200g noodles to the same water, cook 1 to 2 minutes until just tender. Drain both together.
Plate
Divide noodles between 2 bowls, top with wontons, ladle hot stock over each, scatter scallions, finish with 0.75 tsp sesame oil total (0.375 tsp per bowl), and serve immediately.
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