Wonton Noodles is a famous Cantonese dish that is served at all times of the day. Works great for a quick meal before and after work. Master Chef Paul shows you how he likes to make Wonton Noodles.
- Wonton Filling
- ground pork - 500g
- chicken powder - 1 tsp
- salt - 1 tsp
- sugar - 1 tsp
- white pepper - 1 tsp
- chinese mushrooms - 2 tbsp, minced
- shrimp - 250g, cleaned and devein
- garlic powder - 1 tsp
- cooking wine - 1 tbsp
- cornstarch - 1 tbsp
- egg - half or just 1 is fine
- green onions - 1, minced
- Other Ingredients
- wonton wrappers - 1 package
- wonton mein or wheat noodles - 1 package
Add all the wonton filling ingredients in a bowl and mix well.
Lay the wonton wrappers down and brush it with egg wash.
Add 1 tbsp of the filling in the middle and make the wontons.
Steam the wontons for 8-10 minutes and set aside.
Boil the noodles in a pot of hot water for 3 minutes, drain, and cool down with cold water.
When ready to heat, boil a pot with chicken stock, add the noodles and wontons.