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Wonton Noodle Soup

Sharon from Delishar
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Servings 4

Ingredients
  

Moo Dang (Thai style bbq roast red pork)

  • 500 g pork shoulder cut to long strip like pork fillet or use pork fillet
  • 7 cloves garlic smashed
  • 2 bunches of coriander roots smashed
  • 1 tbsp Chinese 5 spice powder
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/2 cup fish sauce
  • 1 tsp white pepper
  • 1 tsp red food colouring optional

Lemongrass Broth

  • 8 cups pork or chicken broth
  • 2 stalks lemongrass bruised
  • 6 slices galangal
  • 4 slices ginger
  • 1 yellow onion whole but paper peeled
  • 4 garlic cloves smashed

Ingredients for wanton (Makes about 45 wantons)

  • 500 g minced pork or chicken
  • 1 tbsp fish sauce
  • 1 tbsp shao xing wine
  • 1-2 tsp sesame oil
  • Ground white pepper to taste
  • 1 tbsp grated ginger
  • 2 cloves minced garlic
  • 2 tsp corn flour
  • 1/2 egg
  • 1 stalk spring onion chopped
  • 1 packet of wanton wrapper
  • Little bowl of water to seal dumplings

Dish Assembly

  • Fresh egg noodles blanched as per packing
  • Left over minced pork mixture blanched
  • Chye sim blanched
  • Cooked wonton
  • Moo Dang Thai roasted red pork
  • Lemongrass broth
  • Chopped cilantro
  • Thai chilli flakes optional
  • Garlic oil optional

Instructions
 

Moo Dang

  • Mix fish sauce, honey, sugar, white pepper, and chinese 5 spice in a mixing bowl.
  • Whisk to combine, then add garlic and coriander.
  • Use a fork to pierce the pork shoulder / fillet for marinade to penetrate in.
  • Place pork into marinate and use your hands to massage the marinate into the meat.
  • Use a glove to prevent staining.
  • Cling wrap the bowl, and allow to marinate for 1 hour to 24 hours.
  • Preheat oven to 200C.
  • On a foil lined and lightly greased baking tray, place pork on top without touching each other.
  • Spoon some of the marinade on to pork.
  • Allow to bake for 40 minutes, basking once again with left over marinate half way through.

Lemongrass Broth

  • Place everything into a stock pot, and bring to a boil.
  • Lower to a simmer, cover, and allow to simmer for 15-20 minutes.
  • Scoop out ginger, galangal, lemongrass, garlic, and onion before serving.

Wonton

  • Put all the ingredients for wanton except for the wrapper into a large mixing bowl.
  • Use a wooden spoon or chopsticks to mix meat in one direction until meat is stringy.
  • Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.
  • You will need a little bowl of water to seal the wanton.
  • Place about 1 tsp of meat filling on wanton wrapper.
  • Dip finger into water and apply around the bottom edges
  • Fold and seal the edges.
  • Fold in half again length wise and pinch the ends together.
  • Continue until done.
  • I lay mine out on a tray so it will not stick together when I freeze it.
  • To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.
  • If cooking immediately, then no need to freeze.
  • There is no need to defrost wonton before cooking.
  • Cook wanton in a boiling pot of water for about 3 minutes or until cooked.
  • After wanton is cooked, take it out and set aside.

Noodle Assembly

  • Assemble by adding noodle to bowl.
  • Cook your noodle serving by serving.
  • Top with blanched minced pork, chye sim, wonton, moo dang.
  • Scoop broth over toppings.
  • Garnish with chopped cilantro, thai chilli flakes, and a little drizzle of garlic oil.

Notes

Adapted from Moo Dang adapted from Foodtraveltv