Wonton Noodles

Enjoy one of the most popular and versatile Asian dishes in the world. You can make delicious Wonton Noodles from scratch at home!

Course Main Course, noodles

Cuisine Chinese

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 785kcal

Author Rita Mock-Pike

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

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.