What’s better than noodle soup or wonton soup? Both, of course 🙂
- Your mission: Wonton Noodle Soup (adapted from Phan, 2012, p. 14)
- Level: Advanced (if making own noodles and wontons) // Intermediate, (if using premade noodles and wontons)
- Toolkit: 3 saucepans, wok (or frying pan), mesh strainer
- Time: 15 minutes (all active)*This time estimate does not include time needed for making noodles, wontons, or Lo Soi pork.
- You’ll feed: 2 ninjas
- 3 ½ cups chicken stock
- 8 oz fresh egg noodles (or 10 oz dried)
- 10 wontons
- 4 oz Lo Soi braised pork
- 1 small shallot
- 2 TB peanut oil
- ¼ cup chopped scallions
- ¼ cup chopped fresh cilantro
- 2 tsp soy sauce
- 2 tsp sesame oil
Thinly slice the shallot widthwise, and separate the individual rings. Thinly slice the Lo Soi pork. Bring the stock to a boil in one saucepan, immediately reduce heat to low and cover. Prepare your soup bowls: in the bottom of each bowl, add 1 tsp soy sauce + 1 tsp sesame oil.
Fry your shallots
Have a plate with a paper towel ready. Heat 2 TB of peanut oil in the frying pan over medium high heat. Add the shallot rings and fry for about 2 minutes or until the rings caramelize and get crinkly-crispy. (A dash of honey will help them caramelize faster, if you have some handy). Remove the shallots from the pan and set on the paper towel. (Try one! So good.) Set plate aside.
Boil your noodles and wontons
Noodles – Bring a pot of unsalted water to a boil. Add noodles and boil for 1 minute if fresh, or according to package instructions. Remove, drain, and rinse with cold water. Divide evenly between the soup bowls.
Wontons – Bring a pot of unsalted water to a rolling boil. Add the wontons, and wait for the water to resume a rolling boil. Add 1 cup of cold water, and again wait for the water to return to a rolling boil; then, remove the wontons immediately using a slotted spoon, unless you started with frozen wontons, in which case you should wait 2 more minutes. After removal, divide the wontons evenly among the bowls.
Add the broth to the bowls
Divide the broth evenly among the bowls. Divide the pork into even portions and carefully place on top of the noodles and wontons in the broth.
Divide the chopped cilantro, scallions, and fried shallots evenly between the bowls, arranging them nicely on top. Ohh I bet it looks so yummy, doesn’t it?
Nom nom nom
🙂 🙂 🙂
Phan, C. (2012). Vietnamese Home Cooking . New York: Ten Speed Press.