Easy Homemade Wonton Noodle Soup

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Bouncy egg noodles in a comforting wonton soup with the best homemade wontons! This wonton noodle soup is made of simple ingredients and is a great main dish for the family! It's restaurant-quality saving you money on takeout.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Freezing Raw Wontons & Noodles
Pairing Suggestions
FAQ
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This easy wonton noodle soup recipe is one of my favorite Chinese dishes to make when the cold weather hits! There is nothing like juicy meaty wontons swimming in a hot broth with chewy egg noodles.

This popular Cantonese soup noodle dish originates from Guangzhou, China. You can find wonton noodle soup served at many Chinese restaurants all over Hong Kong.

The traditional broth is more complicated as it made with pork bones, shrimp shells, flounder powder and other special ingredients. But I am sharing a simpler version of the broth and it tastes just as delicious!

My mother made her version for our family of 5 all the time, usually on a Sunday for lunch. The wonton soup would warm us up immediately and those juicy pork shrimp dumplings with the chewy noodles were the best part!

Wonton noodle soup was a great way to prepare a quick easy meal for a large family since cooking wontons only took a few minutes as they were already assembled and frozen and the noodles took no time to blanch. The whole cooking time was less than 10 minutes!

I am sharing my version of this iconic Chinese food and I hope you enjoy this comprehensive guide to making this seemingly complex but simple noodle dish. For a dedicated wonton recipe, please click here.

Ingredients & Substitutes

Please scroll down to recipe card below for measurements.

Wontons

Wonton wrappers: I recommend using square wonton wrappers over the circular ones as they are more difficult to wrap with. You can find these at the Asian grocery store in the refrigerated section and come in two sizes: 3 x 3-inches or larger and either will work.

Wonton Filling

Ground pork: or substitute with ground chicken, ground beef, or ground firm tofu. Avoid using ground turkey as I find it doesn't compliment the general flavors.
Shrimp: get the peeled and deveined kind for ease. I recommend using large shrimps or jumbo shrimp to cut down on the prep time.
Large Egg
Cornstarch: or substitute with tapioca starch/potato starch to make the filling moist and tender.
Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
Sesame oil
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.
Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.
Chicken bouillon powder
White pepper or black pepper

Noodle Soup

Wonton noodles: these egg noodles are sold fresh at the Asian grocer in the refrigerated section. If you can't find the fresh kind, substitute with the dried kind and prepare according to package directions. Or substitute with fresh or instant ramen noodles, yaki soba noodles, pre-steamed chow mein noodles or any thin egg noodles.
Water
Low-sodium chicken broth: either homemade chicken broth or store-bought chicken stock. Or substitute with vegetable stock.
Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
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.
Chicken bouillon powder
Sesame oil
Asian Greens: such as baby bok choy, yu choy sum, baby gai-lan, or Chinese or napa cabbage.
Green onions
White pepper or black pepper

Serve with: Store bought chili oil or my homemade chili oil or scallion oil.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Expert Tips

Get pre-peeled and pre-deveined shrimp to make preparation quicker and easier!
Peeled shrimp needs to be rinsed well with cold water to remove any muck as chopped shrimp is going straight into the wonton filling.
Mix the filling in one direction until the filling becomes a paste, which stretches out the protein strands making the filling more tender.
Keep square wonton wrappers, wonton noodles or assembled wontons moist by placing plastic wrap, a damp paper towel on top or store them in an airtight container. Avoid exposure to air or they will dry out quickly.
Do not add more than a teaspoon of the wonton filling to the wonton wrapper or you will not the able to seal it or it'll explode in the boiling process.
Don't over blanch the noodles! Just 10 seconds is enough or they will be overcooked when the hot broth is added.
Feel free to rinse the hot noodles in cold running water to shock them and to stop the cooking process. This is optional.
Don't over boil the wontons or the wrappers will go soggy.

Instructions

Below are step-by-step instructions on how to make wonton noodle soup:

Preparing Wontons & Noodles

Rinse the peeled shrimp well under cold water a few times until water runs clear and strain to remove dirt and any tiny shells. Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.

Rinse the peeled shrimp well under cold water a few times until water runs clear and strain to remove dirt and any tiny shells. Transfer shrimp to a cutting board. With a knife, mince the shrimp in a chopping motion until it becomes pasty. You may also use a food processor for this process.

In a large bowl, add Wonton Filling ingredients (as listed). With clean hands, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.

In a large bowl, add Wonton Filling ingredients (as listed). With clean hands or chopsticks, mix in one direction until the pork breaks down and becomes a paste, about 1-2 minutes. You may also use a food processor for this step.

Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add only 1 teaspoon of the wonton filling into the center of each wrapper. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.

Prepare a small bowl of water nearby. On a clean working surface, lay the wonton skin flat. Add only 1 teaspoon of the wonton filling into the center of each wrapper. Using your finger or the back of the spoon, dab water along the corner of a wonton wrapper.

Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper. Dab water on the bottom left or right tip of the triangle.

Fold the wonton into a triangle shape so the opposite corner is sealed to the other one. Push out any air bubbles and seal the edges of the wrapper. Dab water on the bottom left or right tip of the triangle.

Join the bottom tips of the triangle and seal together. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking and keep covered with a damp towel or plastic wrap. You will only need 5-6 wontons per serving and the rest can be frozen. (If you have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through).

Join the bottom tips of the triangle and seal together. Place assembled wontons on a baking sheet with parchment paper or excess cornstarch to prevent them from sticking and keep covered with a damp towel or plastic wrap. You will only need 5-6 wontons per serving and the rest can be frozen. (If you have leftover filling which you can shape into little patties or meatballs and fry in a large pan with some oil over medium heat until cooked through).

Heat a large pot of boiling water on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds or just until al dente. Do not over blanch them! Immediately strain and transfer to a large serving bowl. Optional: Feel free to rinse the hot noodles in cold running water to shock them and to stop the cooking process but make sure to shake out as much excess water as possible.

Heat a large pot of boiling water on high heat, add fresh wonton noodles. Loosen noodles and blanch for 10 seconds or just until al dente. Do not over blanch them! Immediately strain and transfer to a large serving bowl. Optional: Feel free to rinse the hot noodles in cold running water to shock them and to stop the cooking process but make sure to shake out as much excess water as possible.

Preparing Wonton Soup

In a medium-sized pot on high heat, add water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.

In a medium-sized pot on high heat, add water, chicken stock, oyster sauce, regular soy sauce, chicken bouillon powder, sesame oil. Mix well. Cover and bring to a boil.

Once the wonton soup reaches boiling point, reduce to medium-high heat and add 5-6 shrimp pork wontons per one serving. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float to the top.

Once the wonton soup reaches boiling point, reduce to medium-high heat and add 5-6 shrimp pork wontons per one serving. Immediately stir so they do not stick to the bottom of the pot. Boil for 3 minutes or until they float to the top.

Reduce heat to medium. Blanch greens in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl on top of noodles.

Reduce heat to medium. Blanch greens in boiling hot broth for 1 minute or until vibrant green. Remove greens and transfer to serving bowl on top of noodles.

Season broth with white pepper to taste and add green onions. Remove off heat and keep warm.

Season broth with white pepper to taste and add green onions. Remove off heat and keep warm.

Place cooked wontons on top of noodles and pour hot wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.

Place cooked wontons on top of noodles and pour hot wonton soup over top. Garnish with more green onions and optionally enjoy with chili oil.

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. I recommend storing the soup, noodles, wontons and greens in separate containers to prevent the noodles or wontons from going soggy. To reheat, microwave everything for 2-3 minutes until hot or reheat in a pot on medium-high heat until hot.
Freezer friendly? I don't recommend freezing cooked wonton noodle soup as the cooked noodles and wontons will become soggy even after reheating.
However, the cooked broth alone can be frozen separately after letting it cool down and stored in a freezer-safe bag for up to 6 months. To reheat the broth, thaw it overnight in the fridge and reheat on the stovetop or microwave.
Uncooked wontons and uncooked egg noodles can be frozen by following the instructions below.

Freezing Raw Wontons & Noodles

To freeze uncooked wontons or uncooked wonton noodles: place them into a freezer-safe bag. Then place wontons or noodles into separate bags rested on a large baking sheet in a single layer to give the wontons or noodles enough space. Place the baking sheet with the freezer-safe bag into the freezer and after 1 hour, remove the tray. This ensures the wontons or noodles don't stick together as they freeze.
Frozen wontons will last up to 6 months until you see freezer burn.
To cook wontons from frozen, simply boil them in seasoned broth on medium-high heat until they float, about 5-6 minutes.
To cook wonton noodles from frozen, simply boil them in hot boiling water for 30-60 seconds or until loosened.

Pairing Suggestions

Wonton noodle soup is delicious on its own but it can be served with:

starters like Pork Cabbage Dumplings or Pork Chive Dumplings, egg drop soup, hot and sour soup
fried rice, chow mein, lo mein
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, Chinese Roasted Pork Belly, Honey Walnut Shrimp,Soy Garlic Tofu, Chinese Braised Tofu and more!

FAQ

Can I make wonton noodle soup in advance?

Each component of wonton noodle soup can be made in advance. The components should be stored separately in airtight containers in the fridge for up to 4 days. To enjoy, reheat it in the microwave or on the stovetop in a pot.

Can I refrigerate fresh wontons?

Yes, line them in a single layer in a airtight container(s) and store them in the fridge. They will last fresh up to 4 days. Tip: sprinkle some cornstarch on the base of the container or line it with parchment paper to prevent wontons from sticking to the container.

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