Shrimp-pork wontons in clear broth with egg noodles
Wonton Noodle Soup
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Servings
4
4 bowls
Difficulty
Medium
Cost
Moderate
$$
Wonton Noodle Soup
Shrimp-pork wontons in clear broth with egg noodles
★4.5(15)
Silky wontons filled with a bouncy shrimp and pork mixture, served in a clean, savory broth over springy thin egg noodles. The quintessential Cantonese noodle soup and Hong Kong comfort food.
35m
Prep Time
15m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Wonton noodle soup is the dish that defines Hong Kong street food. Every element must be perfect: the broth clear and flavorful, the wontons plump and bouncy, the noodles al dente and springy.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
Ingredients
- 1/4 lb shrimp, diced
- 1/4 lb ground pork
- 24 wonton wrappers
- 8 oz thin egg noodles
- 6 cups chicken broth
- 1 tbsp soy sauce
Instructions
- 1
Mix shrimp, pork, 1 tsp sesame oil, white pepper, and a pinch of salt. Throw the mixture against the bowl 20 times for bouncy texture.
- 2
Place a teaspoon of filling in each wrapper. Moisten edges, fold into a triangle, then bring the two bottom corners together and pinch.
- 3
Bring chicken broth to a simmer. Season with soy sauce, a dash of fish sauce, and white pepper.
- 4
Cook wontons in boiling water for 3 to 4 minutes until they float. Cook noodles separately until springy.
- 5
Divide noodles among bowls, top with wontons, and ladle hot broth over. Garnish with sliced scallions and a drizzle of sesame oil.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Thin egg noodlesRamen noodles
Similar springy texture works well in the broth
ShrimpExtra ground pork
All-pork filling is simpler and still delicious
Tips & Storage
Pro Tips
Throw the meat filling to develop protein for the signature bouncy texture.
Cook wontons and noodles in separate water to keep the broth crystal clear.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store broth, wontons, and noodles separately. Freeze uncooked wontons up to 3 months.
Reheating
Cook frozen wontons directly in boiling water. Reheat broth separately.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein22g
Carbohydrates8g
Fat48g
Fiber780mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What noodles should I use?
- Thin Cantonese egg noodles (wonton mein) are traditional; find them fresh or dried at Asian markets.
- How do I fold wontons?
- Fold into a triangle, then bring the two bottom corners together and press. It resembles a nurse cap.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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