Wonton noodle soup
By: Mike Robinson
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Wonton noodle soup
- Prep time:
- 40 mins
- Cook time:
- 10 mins
- Serves:
Mike Robinson prepares fast food Fusion-style in this fabulous recipe for wonton noodle soup
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Ingredients
For the filling
- 250g minced pork
- 250 g raw Prawns, peeled, deveined and coarsely chopped
- 1 tsp Salt
- 1/2 tsp ground white pepper
- 1.5 tbsp light Soy sauce
- 2 tbsp Spring onions, finely chopped
- 1 tbsp shaoxing rice wine or dry Sherry
- 1 tsp Sugar
- 2 tsp Sesame oil
- 1 egg white, lightly beaten
- 3 cm piece Ginger, grated
For the wontons
- 250g wonton wrappers
- chopped Spring onions, to garnish
For the soup
- 350g dried or fresh egg noodles
- 1.2 litres chicken stock
- 1 tbsp light Soy sauce
- 1 tsp Sesame oil
Method
1. Put the pork and prawns in a large bowl; add the salt and pepper and mix well. Stir in the remaining ingredients until thoroughly combined. Cover the bowl with food wrap and chill for at least 20 minutes.2. Put 1 tablespoon of the filling in the centre of a wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top to seal; it should look like a small filled bag. Fill the remaining wontons.
3. Cook the noodles in a large saucepan of boiling salted water for 3-5 minutes. Drain and set aside.
4. Pour the stock, soy sauce and sesame oil into a large saucepan and bring to a simmer.
5. Fill a separate pan with salted water and bring to the boil. Reduce the heat, before poaching the wontons for 1 minute or until they float to the top. Remove them immediately, transfer them to the pan with stock and simmer for 2 minutes.
6. Spoon the noodles into individual bowls, ladle over the soup and wontons. Garnish with spring onions and serve immediately.
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