Wonton Noodles

Name: Wonton Noodles
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g thin egg noodles; 16 shrimp pork wontons; 1 L pork broth; 1 tbsp oyster sauce; 2 scallions; 1 handful choy sum; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Wonton Noodles is a beloved staple of Hong Kong's culinary landscape, crafted with an instinctive touch that reflects the rhythms of home cooking. This dish, frequently enjoyed as a comfort meal, finds its place at family tables, where the hand-judged salt and generous use of fat speak to the heart of Cantonese flavors. It’s a bowl that brings warmth, with each component thoughtfully layered to create a harmonious whole.

The essence of Wonton Noodles lies in its interplay of textures and tastes. The shrimp pork wontons offer a savory bite against the background of rich pork broth, while thin egg noodles absorb the umami-laden oyster sauce. Crisp choy sum and fresh scallions lend a bright contrast, completing a dish that is both satisfying and reflective of a shared culinary tradition.

Ingredients

400 gthin egg noodles
16shrimp pork wontons
1 Lpork broth
1 tbspoyster sauce
2scallions
1 handfulchoy sum
to tastefine sea salt

Method

Start by bringing 1 liter of pork broth to a gentle simmer in a large pot over medium heat. This will be the base for your wonton noodles, so ensure it is well-seasoned with fine sea salt to your taste. The broth should have a rich aroma and a slightly salty taste that complements the noodles and wontons.
While the broth is simmering, prepare the choy sum by washing it thoroughly and trimming any tough ends. Add the choy sum to the simmering broth and cook until the leaves are vibrant green and tender, which should take about 2-3 minutes. Remove the choy sum with a slotted spoon and set aside.
In a separate pot, bring water to a boil and add the 400 g of thin egg noodles. Cook the noodles until they are just tender, with a slight bite to them, which is known as 'al dente'. Drain the noodles and rinse them briefly under cold water to stop the cooking process and remove excess starch.
Return the noodles to the pot of simmering broth to warm them through, stirring gently to separate the strands. This step ensures the noodles absorb some of the broth's flavor without becoming mushy.
In a medium pan, heat a small amount of oil over medium-high heat. Add the 16 shrimp pork wontons in a single layer, ensuring they do not overcrowd the pan. Cook until the bottoms are golden brown and crispy, then carefully add them to the simmering broth to finish cooking. The wontons are done when they float to the surface and the wrappers are translucent.
Slice the 2 scallions thinly, both the white and green parts, and set aside for garnish. This will add a fresh, mild onion flavor to the finished dish.
To assemble, divide the noodles evenly among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a fair share of the wontons. Top with the reserved choy sum and a drizzle of 1 tbsp oyster sauce per bowl for a touch of sweetness and umami.
Garnish each bowl with the sliced scallions. Serve the wonton noodles immediately, allowing everyone to enjoy the comforting warmth and complex flavors of this classic Hong Kong dish.