Wonton Noodle Soup (Cantonese Yun Tun Mian)
Local name: 云吞面
In short: Springy egg noodles and shrimp-and-pork wontons in a light, savory broth, topped with greens, scallions and a dash of white pepper. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 20 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Wonton noodle soup is the classic Hong Kong and Guangzhou noodle shop bowl: a small tangle of springy noodles, a handful of plump wontons and a clear, savory broth. The wontons hold shrimp and pork, wrapped loosely so the wrapper floats around the filling. The noodles are cooked separately and rinsed to keep them bouncy. Serve right away, topped with blanched greens and a little chili oil.
Instructions
- Mix the shrimp, pork, scallion, ginger, soy sauce, wine, sesame oil, cornstarch, salt and pepper. Stir firmly in one direction for 1 to 2 minutes until sticky. Cover and chill for 20 minutes.
- Put about 2 teaspoons of filling in the center of each wrapper. Wet the edges, fold into a triangle, then bring the two long corners together and press. Keep the finished wontons under a damp towel.
- Simmer the stock with the ginger, dried shrimp, salt and pepper for 15 minutes. Taste and adjust, then keep it hot.
- Boil the noodles in a large pot of unsalted water for 1 to 2 minutes until springy. Rinse them under cold water to remove the starch and alkaline taste, then drain well and divide among 4 bowls.
- Blanch the greens in the same water for 1 minute, then lift them out. Add the wontons to the boiling water and cook for 3 to 4 minutes, until they float and the filling is cooked through (71°C/160°F).
- Place the wontons and greens on the noodles. Ladle hot broth over, sprinkle with scallions and pepper, and finish with a few drops of sesame oil. Serve with chili oil.
Tips
- Cook the noodles and wontons in plain water, not in the broth. The starch would turn the broth cloudy.
- Freeze uncooked wontons on a tray, then bag. Cook from frozen for 5 to 6 minutes.
Questions and answers
Can I make wonton soup ahead of time?
Make the wontons and the broth up to 2 days ahead, and cook the noodles and wontons fresh. If you store everything together the noodles turn soft and swollen.
What kind of noodles are used in wonton noodle soup?
Thin, springy egg noodles made with an alkaline agent. Fresh is best. If you only find dried, cook it a minute less than the package says and rinse well.
Is wonton noodle soup spicy?
No. The broth is mild and savory, with white pepper for warmth. Chili oil or a spoonful of Chinese black vinegar is added at the table if you want it.
How long does it take to make Wonton Noodle Soup (Cantonese Yun Tun Mian)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Wonton Noodle Soup (Cantonese Yun Tun Mian)?
About 490 kcal per serving, with 31 g of protein, 60 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 60 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
