Wonton Noodles | A Basic Chinese Dish X Mama Cheung

This episode is part of our series “A Basic Chinese Dish'' where we teach you how to cook classic, simple dishes from China — so easy to make, they’re like learning your ABCDs. This time, we’re recreating recipes from Instagram- and Youtube-famous chefs known for their homely Chinese food. 
 

Wonton noodles, or wan tan min, is one of China’s signature noodle dishes.

In Hong Kong and the Guangdong region, wonton noodles is one of the most popular go-to foods, where it’s served in a bowl of thin egg noodles with hot broth, topped with dumplings stuffed with fresh shrimp and pork. 

If you’d like to follow along, we have the recipe here:

Recipe (serving 4 people)

300g (0.66lb) pork shoulder 
300g (0.66lb) peeled prawns 
350g (0.77lb) egg noodles
250g (0.55lb) wonton skins
3 shallots, sliced
4 tablespoons cooking oil 

Pork marinade:
A pinch of salt 
A pinch of ground pepper
A pinch of sugar
A pinch of chicken powder
1 tablespoon ginger juice
2 teaspoons diced shallots
2 teaspoons potato starch 
½ beaten egg
1 tablespoon dried flatfish powder
4 teaspoons shallot oil

 

Prawn marinade:
A pinch of ground pepper
½ teaspoon Shaoxing wine
½ teaspoon sesame oil

 

Soup:
1 tablespoon dried flatfish powder
400ml (13.5oz) dried scallop and chicken broth
400ml (13.5oz) of water

1. Slice the shallots thinly and fry them with four tablespoons of oil for three to four minutes on low to medium heat 
2. Set the oil aside and season the fried shallots with a pinch of salt
3. Cut the pork and chop the lean part and fat separately
4. Grate some ginger and extract the ginger juice with a sieve 
5. Marinate pork with salt, sugar, ground pepper, ginger juice, chicken powder, diced shallots, potato starch, beaten egg, dried flatfish powder, and shallot oil
6. Toss the filling around in the bowl to mix well
7. Keep the filling in the fridge for 10 to 15 minutes
8. Marinate prawn with ground pepper, Shaoxing wine, and sesame oil
9. Keep the prawn in the fridge for 10 to 15 minutes
10. Take out the wonton skins 
11. Take one piece of wonton skin and put the filling at the center of the skin. Press both ends of the skin together
12. Boil the wontons, pour them into a bowl of cold water, and drain
13. Boil the noodles, pour them into a bowl of cold water, and drain
14. Boil 400ml (13.5oz) of dried scallop and chicken broth, and 400ml (13.5oz) of water. Add in dried flatfish powder
15. Reheat the wonton and noodles in a separate bowl of hot water 
16. Transfer the noodles and wonton into bowls. Pour the soup over them
17. Top them with fried shallot slices, the remaining shallot oil, and chopped scallions