dinner · dairy-free
Big wonton noodle soup
Oversized pork-and-shrimp wontons and springy egg noodles in a clear, savory seafood-chicken broth.
- Time
- 70min
- Steps
- 6
Ingredients
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Allergens
Contains egg, wheat, soy, sesame, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer the stock with the dried shrimp and ginger slices for 30 minutes. Strain and season with fish sauce and white pepper.
-
2
Mix the pork, chopped shrimp, grated ginger, soy, sesame oil, sugar, white pepper and cornstarch until sticky.
-
3
Put a heaped teaspoon of filling on each wrapper, wet the edges and fold into large, loose bundles.
-
4
Boil the wontons in plenty of water for 4-5 minutes until they float and the filling is cooked. Lift into bowls.
-
5
Cook the noodles for 30-60 seconds, rinse briefly under hot water and divide between bowls.
-
6
Ladle over the hot broth and top with scallions. Add chili oil at the table.
