Chinese 20 min

Wonton Noodle Soup

Name: Wonton Noodle Soup
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 oz ground pork; 8 oz shrimp, peeled and roughly chopped; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon Shaoxing rice wine; 1 teaspoon fresh ginger, minced; 1/2 teaspoon white pepper; 1 green onion, minced; 32 square wonton wrappers; 6 cups chicken broth; 1 tablespoon soy sauce (broth); 8 oz fresh Hong Kong-style egg noodles; 2 cups bok choy, halved; Sliced green onion and white pepper for garnish

comfort-fooddairy-freehigh-proteinseafood

Ingredientsfor 2

460

Cal

30g

Protein

50g

Carbs

14g

Fat

18 oz ground pork
28 oz shrimp, peeled and roughly chopped
32 tablespoons soy sauce
41 tablespoon sesame oil
51 tablespoon Shaoxing rice wine
61 teaspoon fresh ginger, minced
71/2 teaspoon white pepper
81 green onion, minced
932 square wonton wrappers
106 cups chicken broth
111 tablespoon soy sauce (broth)
128 oz fresh Hong Kong-style egg noodles
132 cups bok choy, halved
14Sliced green onion and white pepper for garnish

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Instructions

1
Make wonton filling: combine pork, shrimp, soy sauce, sesame oil, Shaoxing wine, ginger, white pepper, and green onion. Stir vigorously in one direction for 2 minutes.
2
Fill wontons with 1 teaspoon filling each, sealing with water using the nurse-cap fold method (see wonton soup recipe). Set on a parchment-lined tray.
3
Boil wontons in batches in a large pot of water for 4–5 minutes until translucent and cooked through. Use a slotted spoon to transfer to bowls.
4
Cook egg noodles in fresh boiling water for 2 minutes until just tender. Blanch bok choy in the noodle water for 1 minute. Season broth with soy sauce and heat until simmering.
5
Place cooked noodles in each bowl with the wontons and bok choy. Ladle hot broth over everything. Top with green onion and a pinch of white pepper.