Thursday, 9 June 2016

Wanton Soup Noodles


For me, an ideal wanton noodle soup should include fragrant homemade broth and springy Hong Kong noodle.

I had a great time making these wantons with my mum.  While we were wrapping the wantons, she told me that wanton soup was a dish that she often made when I was young.  She would make a lot each time.  Boiled and freeze them.   I was so touch by her sharing and felt so fortunate that I grew up with home cooked food. 

This is famous Hong Kong style dried noodle which was given to me by my colleague, Yiren who just came back from Hong Kong.  This noodle is often used to make wanton soup noodle.  It’s thin and springy.  You can eat it plain too, by cooking it al dente, drizzle with sesame oil and simple seasoning.  You can top up with Korean roasted white sesame seaweed too.
Here are the ingredients used to make wantons.  My mum did the marinades.  So there’s no exact measurement.  It’s all estimation based on her experience. 


Ground Pork
Yellow wanton wrapper [which is also called skin]
Chye Sim vegetables

Soy Sauce
Sesame oil
Chinese Rice Wine [must use Shaoxing brand]
White pepper

I used homemade broth.  You can find the recipe here.

Chicken broth
2 pcs of ginger [about 2cm long]
Salt to taste
Garnish with chopped spring onion

Hong Kong Style Dried Noodle

(1)Shelled the prawns and deveined.  Cut them into small pieces. 

(2)In a large bowl, mix the ground pork and prawns thoroughly.  Add the marinades and continue to mix.  The mixture will become sticky and slightly wet.

(3)Scope about 1 tsp of fillings and place it in the center of the skin.  Wrap it to your desire shape.  For me, I wrapped it like an ingot.  Brush water on the edges of the skin, fold them in triangle shape, press it to secure edges, encasing the fillings.  Place them on the dry plate and cover with clean damp towel.  This is to prevent the wrapped wantons turning dry.

(4)Cook the noodle until al dente. Drain and rinse the noodle with cold water.  Add a little oil and loosen the noodle.  Divide the noodles into the bowls. 

(5)Bring the broth to boil.  Add the ginger and season it with salt.  Add chye sim vegetables.

(6)In another pot of water, boil over high heat.  Carefully put the wantons into it.  Stir the water with chopsticks in order to avoid the wantons stick to the bottom.  When the dumplings float to the water surface, immediately transfer them into individual noodle bowl.  Divide them equally among the bowls. 

(7)Scope the boiling broth into the noodle bowl with wantons.  Sprinkle with spring onion and serve immediately.


  1. Hi Amy,
    Wow, this looks very delicious! Nothing beats homemade, especially when made by mom!
    Regarding your queries on Cookbook Countdown, I have emailed to you the details a few days ago. Please do join us!

  2. Hi Amy,
    Slurp! Feel like having a bowl of homecooked wan tan noodle now :)