Chewy wonton noodles coated in a light and simple garlic sesame soy sauce with scrumptious wontons and bok choy. These quick and easy dry wonton noodles are ready in 15 minutes with homemade or store bought wontons! A delicious meal.
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Dry Wontons Noodles are made of thin egg noodles quickly blanched in hot boiling water and seasoned with chili oil, soy sauce, sesame oil, oyster sauce, garlic, water and sugar!
It's commonly paired with boiled wontons or char siu and blanched Asian greens. They're similar to wonton soup noodles but without the hot broth and they're just as delicious!
Most Chinese restaurants will serve wonton noodle soup and it's not common to find the dry version here in North America, but you'll find it served in Asia!
It's so uncommon that I only learned of dry wonton noodles when I visited Malaysia back in 2012! I remember my first time having it with char siu and how tasty it was.
Most Asians love to eat the dry version when the weather is very hot and they don't feel like have hot broth but they want the wonton noodles!
This Chinese noodle dish is super easy to make with minimal ingredients in little time and all cooked in one pot! It's a great busy weeknight meal if you have frozen wontons.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Wonton Noodles: these are thin egg noodles made of wheat flour, egg, and water sold at the Asian grocery store in the refrigerated section. Or substitute with dried thin egg noodles prepared to package directions.
- Wontons: either homemade or store-bought will work so use what's available to you. Or substitute with dumplings or cooked char siu.
- Baby Bok Choy: or substitute with chopped regular bok choy (aka pak choi), yu choy sum, baby gai-lan or napa cabbage.
- Green Onions
Noodle Sauce
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Sesame Oil: if you're allergic to sesame oil, substitute with a neutral tasting oil like vegetable oil, avocado oil, sunflower oil or canola oil.
- Chinese Chili Oil: either homemade or store-bought will work to add some spice to the dish. If you can't tolerate spice, omit it and substitute with more sesame oil.
- Garlic
- White Granulated Sugar: to balance out the salty flavors.
- Hot Boiling Water
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Don't over cook the wontons. Once they float to the top, strain immediately or the skins will break.
- Don't over cook the veggies. Once the greens turn vibrant and are softened, strain immediately.
- Prepare the noodle sauce before blanching the noodles so the sauce is ready to season the hot noodles. Hot noodles absorb the sauce better.
- Don't over blanch the noodles or they will taste soggy. Once they're loosened in the hot boiling water, strain immediately.
Instructions
Below are step-by-step instructions on how to make dry wonton noodles:
- In a large pot filled with enough water, bring it to a boil on high heat. Blanch the bok choy for 1-2 minutes until softened and vibrant green. Strain in a colander and divide between four serving bowls.
- In the same pot with filled with enough fresh water, bring it to a boil on high heat. Reduce to medium heat and boil wontons for 5-7 minutes or until wontons float to the top. Strain and divide between the bowls.
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Then in the same pot filled with water, bring to a boil on high heat. Loosen the wonton egg noodles with your hands, before lowering them into the boiling water. Blanch noodles for 15-20 seconds or until loosened and strain. Do not over blanch!
- Transfer the hot noodles to a large mixing bowl and mix in the noodle sauce.
- Divide the seasoned noodles between the serving bowls. Garnish with green onions and more chili oil if you wish!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing dry wonton noodles as the freezer will change the texture of them making them soggy.
Pairing Suggestions
Dry wonton noodles serve well with other Chinese dishes like:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- fried rice
- chow mein, or lo mein
- more cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
FAQ
These are best enjoyed fresh while the noodles are still chewy. But if you don't mind them to be a bit soggy, they can be made up to 4 days in advance and stored into an airtight container in the fridge. To reheat, microwave for a few minutes or reheat in a pan on medium heat with a few splashes of water until hot.
Yes, feel free to substitute the wontons with cooked dumplings, char siu, char siu chicken, soy sauce chicken or roasted pork belly.
Wonton egg noodles are very thin and yellow fresh noodles that come packaged like the below image at the Asian market: 
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📖 Recipe
Quick & Easy Dry Wonton Noodles
Ingredients
- 1 lb wonton egg noodles fresh kind
- 20 wontons store-bought or homemade, add more if needed
- 4 cups baby bok choy sliced into half and washed
- 1 green onion finely chopped for garnishing
Noodle Sauce
- 1.5 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon Chinese chili oil
- 1 tablespoon sesame oil
- 1 garlic clove finely minced
- 1 teaspoon white granulated sugar
- 3.5 tablespoon water boiling hot
Instructions
- In a large pot filled with enough water, bring it to a boil on high heat. Blanch the bok choy for 1-2 minutes until softened and vibrant green. Strain in a colander and divide between four serving bowls.
- In the same pot with filled with enough fresh water, bring it to a boil on high heat. Reduce to medium heat and boil wontons for 5-7 minutes or until wontons float to the top. Strain and divide between the bowls.
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- Then in the same pot filled with water, bring to a boil on high heat. Loosen the wonton egg noodles with your hands, before lowering them into the boiling water. Blanch noodles for 15-20 seconds or until loosened and strain. Do not over blanch!
- Transfer the hot noodles to a large mixing bowl and mix in the noodle sauce.
- Divide the seasoned noodles between the serving bowls. Garnish with green onions and more chili oil if you wish!
Maria
What store bought wonton noodles would you recommend? Thanks!
christieathome
Great question! I like using the fresh kind in the refrigerated section of any Chinese market. Unfortunately, I don't usually have a particular brand in mind as the ones I buy are local to my city but any ones from the Asian market will work for this recipe.
Glenda
We love this recipe! Thanks for sharing!
christieathome
So glad you enjoyed my dry wonton noodles! Thank you so much for making it 🙂
Junidah bte Alaf Din
I love your wonton recipe and I want to learn more Chinese noodles soup and dry
christieathome
Thank you so much! I will keep that in mind for future recipe development!
Caleb - Never Ending Journeys
These dry wonton noodles look so irresistible and delicious! I would love to give them a try. 🙂
Heidi | The Frugal Girls
I really do love your idea to serve these noodles with just your homemade sauce. Talk about noodle heaven!