Dough & Grains Meats & Seafood Noodle Pork

Wonton Noodle Soup

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1 wonton noodle soup
When I asked my older daughter what she wanted for dinner, she replied, “Dumplings, long long noodles, and soup!”. So I decided to make this Thai-Chinese fusion version of wonton noodle soup. I’ve made a Chinese/Local dried version of Wanton Noodle in the past before. 

The difference is the filling of the wonton. This version uses fish sauce as seasoning and uses all pork. The previous version was made using a mixture of pork and prawn, and seasoned with soy sauce. The Char Siew or Red BBQ Pork is marinated and cooked differently too. I like both version equally well! However, this version was easier to make. 

I flavoured the broth with lemongrass and ginger because I wasn’t feeling too well. Lemongrass has been known to have anti-bacterial properties, and ginger has anti-oxidant and anti-inflammatory properties too. With healing properties like that, it should be helpful to fight my infection. 

The girls totally enjoyed their dinner, and cleaned their bowl really quickly. Not one drop of broth was left. That was the greatest compliment and appreciation my girls have given me. It made every little effort worth while, especially when I was aching all over and fighting a fever while making this meal for them. That’s the joy of cooking for the people you love. 🙂

For pictorial guide on how to wrap the wonton, go to this post.

Wonton Noodle Soup
Serves 4
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Moo Dang (Thai style bbq roast red pork)
  1. 500g pork shoulder, cut to long strip like pork fillet or use pork fillet
  2. 7 cloves garlic, smashed
  3. 2 bunches of coriander, roots smashed
  4. 1 tbsp Chinese 5 spice powder
  5. 1/2 cup sugar
  6. 1/4 cup honey
  7. 1/2 cup fish sauce
  8. 1 tsp white pepper
  9. 1 tsp red food colouring (optional)
Lemongrass Broth
  1. 8 cups pork or chicken broth
  2. 2 stalks lemongrass, bruised
  3. 6 slices galangal
  4. 4 slices ginger
  5. 1 yellow onion, whole but paper peeled
  6. 4 garlic cloves, smashed
Ingredients for wanton (Makes about 45 wantons)
  1. 500g minced pork or chicken
  2. 1 tbsp fish sauce
  3. 1 tbsp shao xing wine
  4. 1-2 tsp sesame oil
  5. Ground white pepper to taste
  6. 1 tbsp grated ginger
  7. 2 cloves minced garlic
  8. 2 tsp corn flour
  9. 1/2 egg
  10. 1 stalk spring onion, chopped
  11. 1 packet of wanton wrapper
  12. Little bowl of water to seal dumplings
Dish Assembly
  1. Fresh egg noodles, blanched as per packing
  2. Left over minced pork mixture, blanched
  3. Chye sim, blanched
  4. Cooked wonton
  5. Moo Dang (Thai roasted red pork)
  6. Lemongrass broth
  7. Chopped cilantro
  8. Thai chilli flakes (optional)
  9. Garlic oil (optional)
Moo Dang
  1. Mix fish sauce, honey, sugar, white pepper, and chinese 5 spice in a mixing bowl.
  2. Whisk to combine, then add garlic and coriander.
  3. Use a fork to pierce the pork shoulder / fillet for marinade to penetrate in.
  4. Place pork into marinate and use your hands to massage the marinate into the meat.
  5. Use a glove to prevent staining.
  6. Cling wrap the bowl, and allow to marinate for 1 hour to 24 hours.
  7. Preheat oven to 200C.
  8. On a foil lined and lightly greased baking tray, place pork on top without touching each other.
  9. Spoon some of the marinade on to pork.
  10. Allow to bake for 40 minutes, basking once again with left over marinate half way through.
Lemongrass Broth
  1. Place everything into a stock pot, and bring to a boil.
  2. Lower to a simmer, cover, and allow to simmer for 15-20 minutes.
  3. Scoop out ginger, galangal, lemongrass, garlic, and onion before serving.
Wonton
  1. Put all the ingredients for wanton except for the wrapper into a large mixing bowl.
  2. Use a wooden spoon or chopsticks to mix meat in one direction until meat is stringy.
  3. Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.
  4. You will need a little bowl of water to seal the wanton.
  5. Place about 1 tsp of meat filling on wanton wrapper.
  6. Dip finger into water and apply around the bottom edges
  7. Fold and seal the edges.
  8. Fold in half again length wise and pinch the ends together.
  9. Continue until done.
  10. I lay mine out on a tray so it will not stick together when I freeze it.
  11. To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.
  12. If cooking immediately, then no need to freeze.
  13. There is no need to defrost wonton before cooking.
  14. Cook wanton in a boiling pot of water for about 3 minutes or until cooked.
  15. After wanton is cooked, take it out and set aside.
Noodle Assembly
  1. Assemble by adding noodle to bowl.
  2. Cook your noodle serving by serving.
  3. Top with blanched minced pork, chye sim, wonton, moo dang.
  4. Scoop broth over toppings.
  5. Garnish with chopped cilantro, thai chilli flakes, and a little drizzle of garlic oil.
Adapted from Moo Dang adapted from Foodtraveltv
Adapted from Moo Dang adapted from Foodtraveltv
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 
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4 Comments

  • Reply
    Jasline @ Foodie Baker
    18 May, 2015 at 5:13 am

    Hi Sharon, all I see from this dish is love, love and more love! You are an amazing mom and this looks absolutely delicious.

  • Reply
    Zoe
    20 May, 2015 at 3:41 am

    Hi Sharon,

    At first glance, I can see that your wonton noodle is no ordinary kind… It is the five-stars luxurious kind! Super pro and yummy!

    Zoe

  • Reply
    Anonymous
    21 May, 2015 at 3:39 am

    I normally mixed 250g of fish paste (dodo brand fr ntuc) with 250g minced pork. It will give a smoother texture.

    • Reply
      delishar
      21 May, 2015 at 7:31 am

      That's an option too. We like it with prawn paste or all minced pork. 🙂

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