Wonton noodles probably need no introduction, and for many people, this is an everyday dish. And I am no different, breakfast for me every day I am in Singapore, is this world-famous dish, created all over South East Asia. However, I believe the one that Singapore Hawkers create, is the best in the world.
Whenever I am travelling I fill up whatever freezer space I have with wontons. I will make up a batch of these and freeze for whenever I get home late and hunger descends. I also keep leftover Char Siew Pork in the freezer for such an occasion. This recipe is easy if you have these two ingredients pre-made and in the freezer.
Dry Wonton Noodles Recipe: Serves one.
- 70 g wonton noodles
- 5 shrimp pork wonton
- 3 stalks choy sum – washed
- 5 slices char siew
- ½ cup chicken stock
Seasoning for noodles:
- 1 tsp. light soy sauce
- 1 tsp. dark soy sauce
- 1 tsp. sweet soy sauce
- 1 tsp garlic oil
- 2 tbsp chicken stock
Garnish: Chopped spring onions
- Prepare seasoning
- Add all ingredients for seasoning (except water) onto a plate and set aside
- Prepare vegetables
- In a small pot, blanch choy sum stems in boiling water for about 30 seconds followed by the leaves for about 10 seconds. Remove with a large strainer and set aside
- Prepare wontons
- Using the same pot, bring back water to the boil and cook wontons for 4 – 5 minutes on medium high heat Set them aside in a bowl
- Prepare soup base
- While you’re cooking the wontons, heat up chicken stock in another pot. Turn off heat and pour into the bowl of cooked wontons
- Prepare noodles
- Bring water to a boil again. Add wonton noodles into a noodle strainer and place it inside the pot. Cook for 2- 3 minutes or slightly longer till noodles is done to your liking
- Put the noodles onto the plate with seasoning. Toss the noodles till evenly coated with the seasoning
Garnish noodles with blanched choy sum, spring onions, and sliced char siu. Serve with a bowl of wonton soup.