Wonton Noodle Soup. A soup noodle dish that is warm, comforting and a total classic when it comes to Chinese cuisine.
It may be hot but sometimes I cannot deny myself a bowl of wonton mein! It’s just one of my favourite soup noodles ever. I was born and raised on this stuff and now I want to share with you my version! It’s very simple but it’s healthy and tastes amazing.
This is a classic dish that you can order at any Chinese restaurant and it tastes so good! But unfortunately A LOT of the restaurants use MSG to flavour the soup broth making it not so healthy. Now I’m not always healthy, I like my bag of chips every now and then but I’m not a huge fan of chemicals in my food.
So I’m going to share with you an easy way to make it from scratch! This will require you to make some wontons ahead of time or you may use store-bought to make things easier for yourself but just note that a lot of store bought wontons do contain preservatives.
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For this recipe
You will need the following ingredients:
85 grams wonton noodles or 2x the portion if you like a lot of noodles
8 wonton dumplings (add more as desired)
2 cups chicken broth
4 stalks of Yu choy or Lettuce
1 tbsp oyster sauce
1/2 stalk green onions
1/2 tsp chili oil or sauce (optional)
Where can I buy some of these ingredients?
Wonton noodles can be bought at any asian grocer in the refrigerated section. They usually look like the below and they are not to be confused with cantonese chow mein noodles which are for frying.
Oyster sauce can be bought at Asian grocers in the sauce aisle.
Yu choy can be bought at Asian grocers and looks like the below.
Chili Sauce can be bought at Asian grocers. I usually like this brand and I mix it with some sesame oil.
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Give it a try!
Well I hope you give my Wonton Noodle Soup recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Wonton Noodle Soup
- See below for suggest equipment
Wontons (40 pieces):
- 2.5 tbsp soy sauce
- 2.5 tbsp cornstarch
- 1.5 tbsp sugar
- 1.5 tbsp sesame oil
- 1 tsp ginger powder
- 300 grams ground pork
- 1 cup garlic chives finely chopped
- 40 wonton wrappers
- water to seal dumplings
Broth (10 cups)
- 2 chicken legs with skin and bone in
- 10 cups water
Noodle Soup (1 serving)
- 85 grams wonton noodles or double the portion if you like a lot of noodles
- 8 wontons see below for homemade or use store bought
- 1.5 cups chicken broth for homemade broth please read recipe below
- Leafy green of choice
- 1 tbsp oyster sauce
- 1/2 stalk green onions
- 1/2 tsp chili oil optional
- In a large pot filled with 10 cups of water, add your chicken legs. Boil this for at least 3 hours over a rolling simmer or medium-low heat covered. If you have an instant pot, cook this on "Slow Cook" on Normal Mode for 2 hours with the seal on.
- Once boiled, remove the legs, skim the fat and any bits. Run it through a sieve to clear any bones. Reserve some of your wonton soup. Season with salt if needed.
- Freeze or refrigerate the rest for later
- In a mixing bowl (or if you have a food processor), combine your filling ingredients except the chives. Mix the ingredients so well that the meat becomes a paste. I would suggest using a food processor to make things quicker
- Then to your pork paste, mix in your chives by hand. I would not suggest adding the chives to the food processor as it'll make your filling look green and you'll lose the crunch of the chives when you eat them.
- Then on a clean working surface, lay your wonton wrapper down and wet the edges with your fingers or a brush.
- Scoop 1/2 tbsp (no more) into the middle of the wonton.
- Fold the wonton wrapper over and seal the edges tightly. It’s important to squeeze them together so they stick or they will come apart when you boil them.
- To fold it in a fancy way, push the middle of the wonton down with a chopstick.
- Fold both sides inward and seal the flaps together with more water.
- To cook, boil your dumplings in hot boiling water for 5 minutes or until the dumplings float to the top and are cooked
- Blanch your wonton noodles for 1 minute over medium high heat. Strain immediately and run under cold water. This keeps the noodles chewy. Then transfer to a bowl.
- Blank your yu choy for 2 minutes in hot boiling water.
- Prepare your bowl by adding your noodles, boiled dumplings, yu choy, green onions and oyster sauce. Add your soup. Enjoy with some chili oil if desired.