Dry Wonton Noodles


Homemade wontons (if you choose to make yourself):

  • 60 -40 thin wonton wrappers
  • 600 gr ground CHICKEN ¬†preferably with some fats
  • 600 gr large shrimp peeled, deveined, and finely chopped
  • 2 tsp fresh ginger grated
  • 4 large egg yolks lightly beaten
  • 2 stalk green onion finely chopped
  • 2 tsp cornstarch
  • 2 Tbsp sesame oil
  • 2 tsp sugar
  • 4 Tbsp soy sauce
  • 0.5 tsp ground white pepper

Veggie (OPTIONAL):

  • 2 bunch bok choy or choy sum

Tossing sauce for noodles (per 1 serving):

  • 4 tsp oyster sauce
  • 4 tsp soy sauce
  • 2 Tbsp dark soy sauce
  • 2 Tbsp shallot or garlic oil

Garlic oil:

  • 12 cloves garlic finely minced or thinly sliced
  • 150 ml cooking oil 5 Tbsp

Serve with:

  • 2 stalk green onion finely chopped



Blanch the veggie:

  • Bring a small pot of water to a boil. Add bok choy or choy sum and cook for about 30-40 seconds or until cooked through but still retains its nice green color. Refresh with cold water and set aside

Prepare garlic oil (can be prepared ahead):

  • Heat the cooking oil in a small pan over medium heat. Add the minced garlic and let them cook over medium-low heat for 5-6 minutes. They get burn easily so you don't want to crank up those heat. Let them cook until they start to turn golden brown, then lower the heat and cook for another minute then remove from the heat immediately and transfer to a glass jar and let them cool down

Making wontons (can be prepared ahead):

  • Place all the filling ingredients in a large mixing bowl and stir to mix everything. Take care not to overmix so your meat filling won't turn tough. Let them marinate for at least one hour or overnight
  • When ready to wrap, take one wonton wrapper and scoop about 1 Tbsp of filling onto the middle of the wrap. Dip your finger in water and run your finger through the edges of the wrapper. Bring the opposite end together to form a triangle. Push as much air out as you can as you press to seal the wonton. Repeat until you run out of filling or wrapper, whichever comes first

Boiling the wontons:

  • Bring a large pot of water to a boil. Add the wontons and cook for about 3-4 minutes or longer if your wontons are large. They will float to the top when they are cooked. Take one out and make sure they are cooked through. Remove with a slotted spoon. I like to plunge the cooked wontons in a cold water briefly to stop the cooking process

Putting it together:

  • Put all the tossing sauce in a bowl and stir to mix. Have a taste and you can always adjust it to your liking. Next, cook the noodles when you are ready to serve

How to cook the noodles properly so it's springy (only cook when you ready to serve):

  • Bring a large pot of water to a boil. Loosen up the bundles of wonton noodles and then briefly cook the wonton noodles for about 40 seconds or so
  • Rinse the noodles under cold running water to stop the cooking process and to avoid the noodles getting soggy and then immediately plunge them back into the hot water you boil the noodle earlier for about 5 seconds then transfer to a serving bowl with tossing sauce in it

Dress the noodles and serve:

Top wit 2-3 pieces of wontons, some briefly blanched bok choy or choy sum. Garnish with some chopped green onion and ready to be served