WONTON MEIN (noodles)
Sunday soup bowls for you guys today! Growing up in Hong Kong, I had wonton mein for school lunches in the canteen... no really...(we even had the best cha sui rice ever!!!)... so amazing and I’ve been wonton to share this one for ages now... 🤣
The most authentic Hong Kong style wonton mein has a broth made from pork bones, prawn heads and dried flounder fish... my version is a much quicker and easier soup base made with store cupboard ingredients but still tastes damn good. The wontons have a filling of minced pork, chopped prawns, garlic chives, spring onions, Shaoxing wine, soya sauce, sesame oil and fish sauce.
Sub the pork for chicken if you prefer or stick to just prawns... I make a double or even triple batch to freeze. Always egg noodles, I used medium thickness because thats what I had however a traditional wonton mein uses thin egg noodles.
I added Chinese shiitake mushrooms, bok choy and tofu knots to these bowls and served them up with more chopped spring onions and lashings of chilli oil.
Any remaining wontons can be frozen, then just popped into the soup straight from frozen for a couple of minutes longer.
- In a food processor blitz all wonton ingredients together except the wrappers and prawns, blitz for 5 minutes until it forms a paste
- Remove into a bowl and mix in the chopped prawns
- To make the wontons: take a wrapper in your hand and add a teaspoon of filling
- Using your finger wet the edges of the wrapper like a seal and fold in half to make a triangle, then bring in the two outer corners and press to seal, continue until you use up all the filling
- If adding Chinese shiitake mushrooms, soak mushrooms in boiling water for 20 minutes, drain and set aside (you can add some of the mushroom soaking liquid to the soup if you want the extra mushroom umami)
- Cook noodles according to packet instructions, drain and set aside
- Simmer all the soup ingredients (except the noodles) in a large saucepan for about 5 minutes, bring to a boil, if using tofu knots and bak choi add these now
- Add the wontons and cook for 4-5 minutes until the skins are translucent and your veggies are cooked to your liking
- Add noodles to the hot soup
- Serve immediately garnished with more chopped spring onions and your favourite chilli oil