WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
WON TON NOODLES
Make and share this Won Ton Noodles recipe from Food.com.
Provided by MalaysianChef
Categories Cantonese
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
- Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
- [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
- In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
- In a large pot, bring water to a rapid boil,.
- blanch choy sum until just al dente, strain well, set aside for garnish.
- In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
- Drain well and put into individual serving bowls.
- In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
- Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
- Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
- For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.
Nutrition Facts : Calories 832.5, Fat 28.9, SaturatedFat 9.4, Cholesterol 156.8, Sodium 2004.7, Carbohydrate 87.2, Fiber 2.8, Sugar 14.5, Protein 52
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