Frying Wontons: Can You Fry Soup Noodles?

Wonton noodle soup is a popular Cantonese dish that originated in Guangzhou, China, and can now be found in many Chinese restaurants in Hong Kong. It is typically made with a combination of pork and shrimp wontons, served in a clear Chinese chicken broth, and sometimes includes noodles. While it may seem like a complex dish, it is actually quite simple to make and can be prepared in under 15 minutes if you have the right ingredients on hand. In this article, we will explore the history of wonton noodle soup, provide a step-by-step guide on making it at home, and offer tips for customising the recipe to your taste.

Wonton soup and noodles: a brief history

Wonton soup and noodles is a popular dish in Chinese cuisine that has spread worldwide, resulting in many different versions. The dish is particularly popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand.

Wontons are characterised by a thin flour wrapping that is stuffed with prawn, pork, shallots, and ginger. They are served in a hot bowl of broth with wonton noodles, garnished with chopped green onions. The word "wonton" roughly translates to "clouds" in Cantonese, due to the appearance of the wontons floating in the broth.

The history of wontons can be traced back to the Qing Dynasty in 1644, when the dish was enjoyed by noble and merchant families. After World War II, wonton soup gained popularity and spread to Hong Kong, where many stalls began serving the dish to the working class. Over time, the recipe adapted and incorporated medicinal ingredients.

Chinese immigrants introduced wonton soup to Canada and the West, opening restaurants that offered variations of the dish to cater to Western tastes. Today, wonton soup continues to evolve, with chefs experimenting with different ingredients and cooking techniques, making it a beloved and versatile dish around the world.

The best wonton restaurants in Hong Kong

Wontons are undoubtedly one of the most iconic dishes in Hong Kong cuisine. Here are some of the best wonton restaurants in Hong Kong:

Lau Sam Kee

This Sham Shui Po eatery has earned a spot on the Michelin Bib Gourmand for its hearty wonton noodles. The restaurant still makes its noodles the old-school way by kneading the dough with a bamboo pole, which creates a springy texture that can’t be replicated by machines. Aside from their wonton soup noodles, Lau Sam Kee’s tossed noodles topped with dried shrimp roe are also a crowd favourite.

Ying Kee

The longstanding Ying Kee in San Po Kong previously operated as a snack stall but went under a revamp to specialise in selling wonton noodles. The restaurant’s signature dishes – dry tossed noodles and wonton noodles – were popular items that Ying Kee’s proprietor used to sell back in the day as a street vendor. Ying Kee adds fried flounder powder to its shrimp and pork filling, resulting in a mouth-watering flavour.

Kuen Kee Wonton Noodles

Kuen Kee is a wonton noodle establishment with several locations around Hong Kong Island. The wontons offered here are made in-house, along with other noodle toppings like fish balls, cuttlefish balls, and minced dace fish balls. If you’re feeling ravenous, Kuen Kee allows you to enjoy up to three toppings in one bowl of noodles, or add an extra portion of noodles for an additional cost.

Tsim Chai Kee

If you’re willing to queue alongside tourists and hungry office workers outside of Tsim Chai Kee, you’ll get to enjoy a cracking portion of wonton noodles that’ll have you coming back for more. The famous ping-pong-sized wontons here are the star attraction at this cosy noodle joint, but the restaurant also offers other generously sized toppings like sliced beef and minced dace fish balls.

Mak’s Noodle

As one of the venues opened in the late 80s by Mak King-hung, son of legendary wonton master Mak Woon-chi, Mak’s Noodle has since become a popular restaurant chain in Hong Kong. The restaurant’s signature wontons are irresistible. A classic sai yong at Mak’s will provide four bite-size wontons and a bundle of springy egg noodles cooked until al dente, served in a flavourful flounder-based broth.

Ho Hung Kee

Founded in 1946 by Ho Chiu-hung, Ho Hung Kee is one of the longest-standing wonton institutions in Hong Kong. This Michelin-starred wonton noodle joint was originally located in Wan Chai but has since moved to Hysan Place and gotten a modern revamp. Aside from churning out plump wontons, Ho Hung Kee also offers other delicious noodle toppings like braised beef brisket and shrimp dumplings.

How to make wonton soup at home

Ingredients

• Wonton wrappers
• Ground pork, chicken, beef or firm tofu
• Shrimp
• Cornstarch or tapioca/potato starch
• Oyster sauce or vegetarian stir fry sauce
• Regular soy sauce
• Shaoxing wine, dry sherry or broth
• Chicken bouillon powder
• White or black pepper
• Wonton noodles or egg noodles
• Chicken broth or vegetable stock
• Asian greens (baby bok choy, yu choy sum, baby gai-lan or Chinese/Napa cabbage)
• Green onions
• Chilli oil or scallion oil

Method

Preparing the wontons and noodles

Rinse the shrimp under cold water and transfer to a chopping board. Mince the shrimp until it becomes pasty. You can also use a food processor for this step.

In a large bowl, add the wonton filling ingredients: shrimp, ground pork, cornstarch, oyster sauce, soy sauce, Shaoxing wine, sesame oil, chicken bouillon powder and pepper. Mix in one direction with your hands or chopsticks until the pork breaks down and becomes a paste, which should take about 1-2 minutes.

Prepare a small bowl of water. Lay a wonton wrapper flat on a clean surface and add 1 teaspoon of the filling to the centre. Dab water along the corners of the wrapper and fold it into a triangle, sealing the edges. Dab water on one of the bottom tips and join the tips together. Place the assembled wontons on a baking sheet with parchment paper or cornstarch to prevent sticking, and cover with a damp towel or plastic wrap.

Heat a large pot of water on high heat and add the wonton noodles. Blanch for 10 seconds or until al dente, then immediately strain and transfer to a large serving bowl. You can also rinse the hot noodles in cold water to stop the cooking process.

Preparing the wonton soup

In a medium-sized pot, add water, chicken stock, oyster sauce, soy sauce, chicken bouillon powder and sesame oil. Bring to a boil, then reduce to medium-high heat. Add 5-6 wontons per serving and stir to prevent sticking. Boil for 3 minutes or until they float to the top.

Reduce the heat to medium and add the greens to the broth. Blanch for 1 minute or until vibrant green, then remove and place on top of the noodles in the serving bowl.

Season the broth with white pepper and add green onions. Place the cooked wontons on top of the noodles and pour the hot soup over. Garnish with more green onions and enjoy with chilli oil or scallion oil.

The best type of noodles to use

The type of noodles you use for your wonton soup is important as it can impact the flavour and texture of the dish.

Traditionally, wonton noodle soup uses fresh Cantonese egg noodles. These are usually sold fresh in the refrigerated section of Chinese grocers. If you can't find these, you can use any thin egg noodles, such as instant ramen noodles, yaki soba noodles, or pre-steamed chow mein noodles.

When cooking the noodles, it is important to avoid overcooking them. They should be blanched for just 10 seconds or until al dente. You can also try rinsing the hot noodles in cold water to stop the cooking process.

If you are making a large batch, it is recommended to cook the noodles separately from the wontons and broth. This is because the noodles are usually coated with starch to prevent sticking, and cooking them in the broth will cause the starch to get into the broth and thicken it.

How to assemble a bowl of wonton noodles

Wonton noodle soup is a delicious, comforting meal that can be assembled in just a few simple steps! Here is a step-by-step guide on how to prepare a bowl of wonton noodles:

Step 1: Prepare the Wontons

Start by preparing the wonton filling. The traditional filling is made with ground pork, shrimp, and a variety of seasonings. You can also get creative and experiment with different proteins and ingredients, such as chicken, beef, tofu, mushrooms, water chestnuts, or Asian greens. Mix the filling ingredients in a large bowl until well combined.

Next, assemble the wontons. Place a small amount of filling in the center of a wonton wrapper, dampen the edges with water, and seal the wrapper by bringing the corners together. You can shape them into triangles or the traditional "nugget" shape. Place the assembled wontons on a baking sheet lined with parchment paper or cornstarch to prevent sticking, and cover with a damp towel or plastic wrap.

Step 2: Cook the Noodles and Wontons

Bring a large pot of water to a boil. First, cook the noodles according to the package instructions until al dente. Drain the noodles and set them aside.

Bring the water back to a boil and add the wontons. Cook them until they float to the top, which usually takes around 3-7 minutes. Drain the wontons and set them aside.

Step 3: Prepare the Broth

In a separate pot, combine the broth ingredients, which typically include chicken broth, soy sauce, sesame oil, and various aromatics like garlic, ginger, and scallions. Bring the broth to a simmer, allowing the flavors to infuse.

Step 4: Assemble the Bowl

Now it's time to assemble your wonton noodle soup! Place a portion of cooked noodles into a serving bowl. Add a few wontons on top of the noodles, and ladle the hot broth over them.

You can also add blanched vegetables, such as bok choy or Chinese broccoli, to the bowl for extra flavor and texture.

Garnish your wonton noodle soup with chopped scallions, chili oil, or sesame oil to taste. Enjoy your delicious, homemade wonton noodle soup!

Frequently asked questions