Enjoy one of the most popular and versatile Asian dishes in the world. You can make delicious Wonton Noodles from scratch at home!
I remember making my first wontons at thirteen. I’d eaten out at Chinese buffets many times and always loved those tender dumplings. But I wanted to make them myself. At an Asian supermarket, I discovered pre-made wonton wrappers. I had no idea it would be so easy! After that, I started whipping up wontons a few times each month, eager to enjoy the tasty dish I’ve now come to know as wonton noodles.
This recipe leans into the traditional Asian take on the meal, with shrimp as one of the main ingredients for the wonton stuffing. But there’s a nice twist with using chicken for the other meat instead of pork. Either is fabulous, but chicken blends in with the shrimp smoothly, providing some of the tastiest wontons you’ll find. The combination of veggies and spices works nicely, too, bringing out the flavor of the meat without overpowering it.
Wonton noodles—A true Asian staple
This dish of wonton noodles is popular in many regions across Asia—and it seems like each region has its own take on the ingredients. This flavorful Asian fare is popular in southern China, Vietnam, Thailand, Hong Kong, Indonesia, Malaysia, and Singapore. In most cases, there’s a base of egg noodles, hot broth, vegetables, and wonton dumplings. The differences may be subtle otherwise, but most variations seem to involve the style of pork used (minced or barbecued), the inclusion of shrimp, the type of noodles used, the veggie choices, and whether the wontons are deep-fried or doughy, like dumplings.
Practically anywhere you go in Asia, though, you’re bound to find some form of wonton noodles. Or if you can’t make it to Asia, you could try a wonton noodles tour of local Asian restaurants to discover your favorite styles for tweaking this recipe at home.
How do I store leftovers?
To store your wonton noodles, separate the wontons and egg noodles from the soup. This will prevent them from getting mushy. Store separately in airtight containers and then refrigerate for up to 3 days. When you’re ready to eat, warm the broth first in a saucepan over medium heat, then add the wontons and noodles, and simmer until heated through.
Serving suggestions
Wonton noodles can be a full meal unto themselves, but sometimes, it’s nice to enjoy a good side with your soup, or maybe some dessert or a special beverage. Some fabulous sides to accompany your wonton noodles include Asian-Inspired Roasted Broccoli, Asian Healthy Broccoli Salad, Asian Cucumber Salad, or Cabbage Stir-Fry. Make some Strawberry Matcha Lattes or Chia Seed Water to drink, and finish the meal with some Pineapple Pie or Sweet Potato Pie.
Or if you’d prefer your wonton noodles as a side instead of a main, go for Beef Chow Fun, Sesame Tofu, Ginger Chicken, or Asian Instant-Pot Pork Tenderloin.
Ingredients
- 1/2 pound shrimp peeled, deveined, and finely chopped
- 1/2 pound ground chicken
- 1 tablespoon low-sodium soy sauce divided
- 1 tablespoon sesame oil
- 1 1/2 teaspoons cornstarch
- 2 cloves garlic grated
- 1 1/2 teaspoons grated ginger
- 1 green onion finely chopped (divided, use half in filling and half for garnish)
- A pinch of granulated sugar
- 1/4 teaspoon black pepper
- 30 wonton wrappers
- 5 cups low-sodium chicken stock
- 3 slices fresh ginger
- 3 garlic cloves smashed
- 1 dried shiitake mushroom rehydrated if needed
- 2 1/4 teaspoons fish sauce
- 2 portions egg noodles precooked or fresh
- 4 ounces baby bok choy quartered
Instructions
- In a bowl, combine the chopped shrimp, ground chicken, 1/2 tablespoon soy sauce, sesame oil, cornstarch, grated garlic, grated ginger, half of the chopped green onion, sugar, and black pepper. Mix well until the ingredients form a uniform paste.
- Place about 1 teaspoon of the filling onto the center of each wonton wrapper. Moisten the edges with water using your finger, then fold the wrapper to form a dumpling. Press firmly to seal and set aside on a lightly floured surface.
- In a large pot, bring the chicken stock, ginger slices, smashed garlic, and dried shiitake mushrooms to a simmer over medium heat. Stir in the remaining 1/2 tablespoon soy sauce and the fish sauce. Let simmer for about 5 minutes to infuse the flavors. Adjust the flavor, adding more soy sauce if needed.
- Gently add the prepared wontons into the simmering broth. Allow them to cook for 5-6 minutes until they float, indicating they are cooked through.
- In a separate pot, blanch the egg noodles in boiling water for about 1 minute. In the last 2-3 minutes, add the bok choy to the pot. Drain and divide the noodles and bok choy among serving bowls.
- Place 4-5 wontons on top of the noodles and vegetables. Carefully ladle the hot broth over the bowls, and garnish with the remaining chopped green onion.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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