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The Noodle 100 · make it at home

Hong Kong wonton noodle soup

1 hr 15 min · 4 bowls

Shrimp wontons and springy thin egg noodles in a clear broth deepened with dried fish. In Hong Kong the noodles sit on a spoon so they don't go soft.

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The real one

You need

• For the wontons: 300 g (10 oz) raw shrimp, peeled and roughly chopped, 100 g (3 1/2 oz) fatty ground pork, 1 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil, white pepper, 1 tsp cornstarch, 1 egg white; 30 thin square wonton wrappers
• For the broth: 1.5 liters (6 cups) chicken or pork broth, 20 g dried flounder or 2 tbsp dried shrimp, 1 tbsp dried shrimp roe (optional), 1 tbsp light soy, salt and white pepper
• 4 portions fresh thin Hong Kong egg noodles (about 300 g / 10 oz)
• To serve: 4 stems yellow chives or scallions cut short, gai lan or choy sum blanched, oyster sauce

How to make it

1. Filling (10 min): Mix the shrimp, pork, salt, sugar, sesame oil, pepper, cornstarch and egg white, then stir hard in one direction 2 minutes until sticky. Chill 20 minutes.
2. Wrap (20 min): Put 1 tsp filling in the middle of a wrapper, wet the edges, fold into a triangle, then bring the two corners together and press. Keep them under a towel.
3. Broth (20 min): Toast the dried flounder in a dry pan until fragrant and golden, then simmer in the broth 20 minutes and strain. Season with soy, salt and pepper.
4. Cook (5 min): Boil the wontons in a big pot until they float plus 1 minute. In another pot, boil the noodles 20 to 30 seconds only; rinse quickly under cold water to stop them, then dip back in the hot water to warm.
5. Build: Put the wontons in the bowl first, then the noodles on top, pour over boiling broth and add yellow chives. Greens with oyster sauce on the side.

Tips

• The cold rinse and quick reheat is what keeps the noodles al dente.
• Freeze extra wontons on a tray, then bag them; cook from frozen, 2 minutes longer.

Chef Amazing's own home version, in our words; not any shop's recipe.