Wan Tan Mein (Hong Kong Wonton Noodle Soup)
Local name: 雲吞麵
In short: Thin egg noodles and shrimp and pork wontons in a clear, savory broth with dried shrimp and ginger, topped with choy sum and white pepper. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Wan tan mein is the Hong Kong noodle shop classic: a small bowl of thin, springy egg noodles with a few plump wontons in a clear, savory broth. The wontons hold a bouncy mix of shrimp and pork, and the broth is flavored with dried shrimp and a touch of white pepper. The bowls are small by design, so many people order a second. Serve with chili oil and black vinegar.
Instructions
- Simmer the stock with the dried shrimp, ginger and pepper for 30 minutes. Strain, then season with salt. Keep hot.
- Mix the shrimp, pork, sesame oil, soy sauce, wine, salt, sugar, pepper and cornstarch. Stir in one direction for 1 minute, until sticky. Chill for 20 minutes.
- Place about 2 tsp of filling in the center of each wrapper. Wet the edges, fold into a triangle and press shut, then wrap the two corners together to form a small purse.
- Bring a large pot of water to a boil. Cook the noodles for 30 to 40 seconds, until just tender. Rinse briefly in cold water and shake dry, which removes the starch and keeps them springy.
- In the same pot, cook the wontons in gently boiling water for 3 to 4 minutes, until they float and the filling reaches 71°C (160°F). Blanch the choy sum for 1 minute.
- Divide the noodles among 4 bowls. Add the wontons and greens, ladle over the hot broth and top with chives and white pepper. Serve with chili oil and black vinegar.
Tips
- Cook noodles and wontons in separate water from the broth, so the soup stays clear. Fresh egg noodles are best, but dried thin wheat noodles work in a pinch.
- Freeze uncooked wontons on a tray and bag them for up to 2 months. Cook straight from frozen for 5 to 6 minutes.
Questions and answers
Why rinse the noodles?
A brief rinse washes away surface starch and the lye smell of fresh alkaline noodles. It also stops the cooking so the noodles stay springy in the hot broth.
Can I make the broth ahead of time?
Yes. It keeps for 4 days in the fridge or 3 months in the freezer. Reheat to a gentle boil before serving.
What can I use instead of dried shrimp?
Use a small piece of dried flounder or a teaspoon of fish sauce. Dried shrimp gives the broth its signature seafood sweetness.
How long does it take to make Wan Tan Mein (Hong Kong Wonton Noodle Soup)?
About 1 h 25 min in total: 45 min of preparation and 40 min of cooking.
How many calories are in Wan Tan Mein (Hong Kong Wonton Noodle Soup)?
About 320 kcal per serving, with 23 g of protein, 41 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 41 g |
| Fat | 7 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
