Wonton Noodle Soup
This shrimp and pork wonton noodle soup has all the flavor of shrimp noodle soup and it’s comforting.
For the Wonton Broth
- Preheat the sauce pan over medium-low heat and add 1 tablespoon oil.
- Add the shrimp shells and stir-fry until fragrant and cooked.
- For the broth, boil 6 cups of water in your pot.
- When the water is boiled, add the shrimp shells. Cover and bring to a boil and reduce heat to low. Simmer for 1 hour.
- Use a mesh strainer to remove the shrimp shells from the broth. Discard shrimp shells
- Season the broth with fish sauce, chicken powder, sugar, salt and freshly ground black pepper. At the end, add sesame oil.
For the Wonton Filling
- In a mixing bowl, add pork and mix until it resembles paste.
- Next, add shrimp, oyster sauce, rice wine, white pepper, sugar, egg, sesame oil and green onions. Mix well until all of the ingredients are incorporated and sticky. The filling is ready.
- To make the wontons, add 2 teaspoon filling into the center of a wonton wrapper and wet the edges and form a triangle. Bring the two corners together and seal. Repeat until all the filling have been used.
For the Wonton
- Bring a large pot of water to a boil and boil the noodles just until al den. When noodles are done, quickly pick them up with a mesh sieve and make sure to drain the water well.
- Once the water boils in the same pot, add the wontons, and stir lightly. The wontons are done once they float to the top.
- To serve, divide among 4 bowls, add the noodles and use a slotted spoon to scoop up the wontons. Ladle over the broth, top with the chopped green onions.