Recipes - Chinese

Cantonese Wonton Noodle Soup
Cantonese Wonton Noodle Soup


Although there are many variations - noodles, a soup and wonton dumplings are the basic items that make up this dish. Try this Chinese recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

200g thin wonton wrappers (approx. 10cm square)*
1 egg (lightly beaten)
3 bundles wheat noodles
2 cans 409ml Swanson Clear Chicken Broth
1 bunch choy sum (cut into 8cm pieces)
Yeo's Sesame Oil (to taste)

Filling

300g minced pork
1 Wing Hong Chinese Pork Sausage (lup cheong) (finely diced)
2 stalks spring onion (finely sliced)
2 Jade Phoenix Dried Shiitake Mushrooms (stems removed, soaked for 5 minutes and finely diced)
2 tbsp cornflour
2 tbsp Shao Xing Chinese wine
1 tbsp. Lee Kum Kee Premium Soy Sauce
1 tsp sugar
1 tbsp Lee Kum Kee Chicken Bouillon Powder




Steps:
  1. Combine all filling ingredients.
  2. Place 1 heaped teaspoon of filling in the centre of a won ton wrapper. Brush top half of diamond-shaped pastry with egg.
  3. Fold top half down and seal both edges together by pressing hard with fingers.
  4. With the point facing you, brush egg onto left-hand point, then fold right-hand point over left-hand point.
  5. Lift up two points to form boat shape.
  6. Short cut: Place 1 heaped teaspoon of filling in the centre. Brush upper edges, fold to form triangles.
  7. Cook wheat noodles according to packet instructions; set aside.
  8. Bring clear chicken broth to the boil. Add wontons, boil for 3 mins. Add choy sum and boil for a further minute.
  9. Divide noodles among 4 serving bowls. Add wontons, broth and choy sum.
  10. Drizzle 2-3 drops of sesame oil into each bowl. Serve.

*NB: Wonton wrappers are available in the refrigerated section of larger supermarkets and Asian grocery stores. If using frozen wrappers, ensure they are completely thawed before use.


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Cantonese Wonton Noodle Soup

Cantonese Wonton Noodle Soup

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Although there are many variations - noodles, a soup and wonton dumplings are the basic items that make up this dish. Try this Chinese recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

200g thin wonton wrappers (approx. 10cm square)*
1 egg (lightly beaten)
3 bundles wheat noodles
2 cans 409ml Swanson Clear Chicken Broth
1 bunch choy sum (cut into 8cm pieces)
Yeo's Sesame Oil (to taste)

Filling

300g minced pork
1 Wing Hong Chinese Pork Sausage (lup cheong) (finely diced)
2 stalks spring onion (finely sliced)
2 Jade Phoenix Dried Shiitake Mushrooms (stems removed, soaked for 5 minutes and finely diced)
2 tbsp cornflour
2 tbsp Shao Xing Chinese wine
1 tbsp. Lee Kum Kee Premium Soy Sauce
1 tsp sugar
1 tbsp Lee Kum Kee Chicken Bouillon Powder

Instructions
  1. Combine all filling ingredients.
  2. Place 1 heaped teaspoon of filling in the centre of a won ton wrapper. Brush top half of diamond-shaped pastry with egg.
  3. Fold top half down and seal both edges together by pressing hard with fingers.
  4. With the point facing you, brush egg onto left-hand point, then fold right-hand point over left-hand point.
  5. Lift up two points to form boat shape.
  6. Short cut: Place 1 heaped teaspoon of filling in the centre. Brush upper edges, fold to form triangles.
  7. Cook wheat noodles according to packet instructions; set aside.
  8. Bring clear chicken broth to the boil. Add wontons, boil for 3 mins. Add choy sum and boil for a further minute.
  9. Divide noodles among 4 serving bowls. Add wontons, broth and choy sum.
  10. Drizzle 2-3 drops of sesame oil into each bowl. Serve.

*NB: Wonton wrappers are available in the refrigerated section of larger supermarkets and Asian grocery stores. If using frozen wrappers, ensure they are completely thawed before use.

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