Wonton Noodles Recipe

Wonton wrappers: Thin sheets of dough used to encase the pork filling, typically found in the refrigerated section of the supermarket.

Ground pork: The main protein in the wontons, providing a rich and savory flavor.

Egg noodles: A type of noodle made from wheat and eggs, adding a hearty base to the dish.

Garlic: Adds a pungent and aromatic flavor to the pork filling.

Soy sauce: A salty and umami-rich condiment that enhances the taste of the pork filling.

Sesame oil: A fragrant oil that adds a nutty flavor to the dish.

Salt: Enhances the overall flavor of the pork filling.

White pepper: Adds a mild heat and earthy flavor to the pork filling.

Chicken broth: The base of the soup, providing a rich and savory liquid to cook the noodles and serve as the broth.

Green onions: Fresh and crisp, used as a garnish to add a burst of color and flavor.

When sealing the wonton wrappers, ensure that you press firmly along the edges to prevent them from opening during cooking. Using a small amount of water as a sealant helps to create a tight bond. Additionally, avoid overfilling the wontons to ensure they cook evenly and maintain their shape.

• wonton wrappers - Substitute with dumpling wrappers: Dumpling wrappers have a similar texture and can be used to make wontons.

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and provides a similar texture and flavor.

• egg noodles - Substitute with rice noodles: Rice noodles offer a gluten-free alternative and absorb flavors well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that complements the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor profile.

• salt - Substitute with sea salt: Sea salt provides a more nuanced flavor and can be used in the same quantity.

• white pepper - Substitute with black pepper: Black pepper is more commonly available and offers a similar heat.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option and provides a similar depth of flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the wontons and noodles to cool completely before storing. This prevents condensation, which can make them soggy.
• For the wontons, place them in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours until they are firm. Then, transfer them to a resealable plastic bag or an airtight container. This method prevents them from sticking together.
• Store the egg noodles separately in an airtight container. If you plan to use them within a few days, refrigerate them. For longer storage, freeze the noodles in a resealable plastic bag.
• The chicken broth can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the broth in portions using ice cube trays or freezer-safe containers.
• When ready to serve, reheat the chicken broth in a pot until it reaches a rolling boil. Add the frozen wontons directly to the boiling broth and cook until they float, about 4-5 minutes.
• Reheat the egg noodles by briefly dipping them in boiling water or microwaving them with a splash of water to prevent drying out.
• Assemble the dish by dividing the reheated egg noodles into bowls, topping with the reheated wontons, and pouring the hot chicken broth over. Garnish with freshly chopped green onions for a burst of flavor and freshness.

• For the stovetop method:

  1. In a pot, bring chicken broth to a gentle simmer.
  2. Add the leftover wontons and egg noodles to the pot.
  3. Heat for about 3-5 minutes until everything is warmed through.
  4. Garnish with fresh green onions before serving.

• For the microwave method:

  1. Place the wontons and egg noodles in a microwave-safe bowl.
  2. Pour chicken broth over the noodles and wontons.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 2-3 minutes, stirring halfway through.
  5. Ensure the dish is heated evenly and garnish with green onions.

• For the steamer method:

  1. Set up a steamer and bring water to a boil.
  2. Place the wontons and egg noodles in a heatproof dish.
  3. Steam for about 5-7 minutes until heated through.
  4. Heat the chicken broth separately on the stovetop.
  5. Combine the steamed wontons and noodles with the hot broth and garnish with green onions.

• For the oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Place the wontons and egg noodles in an oven-safe dish.
  3. Add a bit of chicken broth to keep them moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 10-15 minutes until heated through.
  6. Heat the remaining chicken broth on the stovetop and pour over the noodles and wontons before serving. Garnish with green onions.

• Mixing bowl: To combine the ground pork, garlic, soy sauce, sesame oil, salt, and white pepper.

• Spoon: To place a teaspoon of the pork mixture onto each wonton wrapper.

• Wonton wrappers: To hold the pork filling and form the wontons.

• Small bowl of water: To seal the edges of the wonton wrappers.

• Pot: To boil water for cooking the wontons.

• Slotted spoon: To remove the cooked wontons from the boiling water.

• Another pot: To bring the chicken broth to a boil and cook the egg noodles.

• Colander: To drain the cooked egg noodles.

• Serving bowls: To divide the noodles and wontons, and pour the hot chicken broth over.

• Knife: To chop the green onions for garnish.

Prepare the filling: Mix the ground pork and seasonings ahead of time and store in the fridge.

Pre-made wontons: Assemble and freeze the wontons in advance for quick use.

Quick broth: Use store-bought chicken broth to save time on making it from scratch.

Batch cooking: Cook extra egg noodles and store them for future meals.

Efficient boiling: Boil wontons and noodles simultaneously in separate pots to save time.