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Hong Kong Style Wonton Noodle Soup

This wonton noodle soup is a comforting classic that combines a light, fragrant chicken broth with springy egg noodles and delicate pork and prawn wontons. Made from scratch, the soup is clean yet deeply savoury, with fresh ginger and spring onion lifting the flavours. It is a timeless bowl of comfort, perfect for any time of the year.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 people
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 packet wonton wrappers makes10-20 wontons
  • 300 gram egg noodles thin variety
  • 50 gram Chinese leaf chopped
For chicken stock:
  • 370 gram bone-in chicken drumsticks or wings
  • 1 litre water
  • 20 gram ginger peeled & sliced
  • 2 sprigs spring onion
For wonton filling:
  • 200 gram minced pork
  • 200 gram raw prawns peeled & deveined
  • 75 gram water chestnuts
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 1/2 tsp white pepper
  • 1 tbsp light soy sauce
  • 1.5 tsp sesame oil

Equipment

  • 1 large pot for boiling wontons
  • 1 blender/mixer to prepare wonton fillings
  • 2 serving bowls for serving the dish

Method
 

  1. Begin preparing the chicken stock by drizzling some oil in a pot on medium-high heat. Add in the chicken.
  2. Stir-fry the chicken for 3-4 minutes.
  3. Add the sliced ginger and spring onions to the chicken in the pot.
  4. Stir fry for 1-2 minutes.
  5. Add 1 litre of water to the pot.
  6. Cover the pot with a lid. Simmer for 25 minutes over medium-high heat.
  7. In a blender, add the pork, prawns, water chestnuts, light soy sauce, white pepper, sugar, salt, cornstarch, and sesame oil. Blitz for about 1 minute.
  8. Take one wonton wrapper and add 1 tsp of filling. Wet one of the edges with water. Fold it close in a triangle shape. Tuck in the sides and crimp to seal. Make 10-20 wontons in the same way.
  9. Cook the wontons in a pot of boiling water until the wontons begin to float.
  10. Strain the stock and remove all the chicken, spring onions and ginger. The stock is now ready.
  11. In the same pot, boil egg noodles with Chinese leaf. Season to taste and cook for about 3 minutes on medium heat.
  12. In a serving bowl, place the egg noodles at the bottom, then the Chinese leaf. Top them with 2-3 wontons and pour over the broth.
  13. Season with chopped scallions and enjoy it hot.

Video

Notes

  • Simmering the chicken gently helps create a clear, flavourful broth. Avoid boiling vigorously to keep the soup clean tasting.
  • Finely blitzing the wonton filling gives a smooth, bouncy texture. Do not overblend, as it can become pasty.
  • Keep wonton wrappers covered with a damp cloth while wrapping to prevent them from drying out.
  • Wontons are cooked when they float to the surface. Avoid overcrowding the pot to ensure even cooking.
  • Extra wontons can be frozen uncooked on a tray, then stored in a sealed container. Cook directly from frozen when needed.
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