Wonton Noodle Soup

Tested Recipe with Slight Adjustment Adapted from Pung Lu Tin & Daniel Koh’s The World of Noodles

Wonton Noodle Soup


3 nos thin egg noodle

18 pieces wonton skin

3 stalks small pak choy

1.5 litre water

3 tbsp concentrated chicken stock


60g ground pork

3 pieces water chestnut (peeled and cut into dices)

1 tsp dried sole fish powder

1 tsp sugar

½ tsp pepper powder

100g shrimp (flatten and cut into dices)

2 chinese mushroom (soaked, drained and cut into dices)

½ tsp salt

1 tsp oil


1 tsp salt

1 tsp sugar

1 tbsp fried dried sole fish

½ tbsp light soy sauce

1 tsp chicken seasoning powder

½ tsp pepper powder


Some chopped spring onion

Some fried garlic

Preparation Instructions:

  1. Put all fillings ingredients in a bowl and mix well. Use your hand to knead and splash the mixture until sticky and shape into paste. Divide into 18 portions, wrap it with wonton skin accordingly. Set aside.
  2. Scald small pak choy in hot water until cooked. Remove and set aside. Pour water and concentrated chicken stock in a pot. Add seasonings. Cook over low heat for 20 minutes. Set aside.
  3. Scald egg noodles in boiling water. Remove and soak in cold water. Return the noodles to boiling water. Boils until cooked. Remove and drain. Put the noodles in individual serving bowl.
  4. Cook wontons in boiling water until they float to the surface. Remove and put wonton on noodles. Add small pak choy.
  5. Pour adequate cooked chicken soup over the noodles. Sprinkle chopped spring onion and fried garlic on top. Serve.

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