Macau Wonton Noodles
A rich and savory broth, delicate wontons with tender filling, paired with springy egg noodles—this is the ultimate comfort food from the streets of Macau.
Ingredients
13 items- Wonton wrappers 20 sheets
- Ground pork 150 g
- Shrimp 100 g
- Ginger (minced) 5 g
- Light soy sauce 1 tbsp (15 ml)
- Oyster sauce 1 tsp (5 ml)
- White pepper 1/4 tsp
- Sesame oil 1 tsp (5 ml)
- Alkaline egg noodles (jook-sing noodles) 2 pieces
- Broth (chicken or pork bone) 500 ml
- Salt to taste
- Spring onion to garnish
- Leafy greens (lettuce or choy sum) a few stalks
Nutrition
Steps （7 steps）
Make the filling: in a bowl, combine ground pork, diced shrimp, minced ginger, light soy sauce, oyster sauce, white pepper, and sesame oil. Stir in one direction for about 2 minutes until sticky and pasty. Cover and refrigerate for 15 minutes to marinate.
Assemble wontons: place a wonton wrapper on your palm, add about 1 tsp (5 g) of filling. Fold into a triangle, pressing edges to seal. Bring the two bottom corners together, overlap and pinch to form the classic wonton shape. Repeat with remaining filling (makes about 20 wontons).
Prepare the broth: pour the stock into a pot, season with salt. Bring to a gentle simmer over medium heat, then reduce to low to keep hot. Optionally add a pinch of ground dried flounder or shrimp roe for extra flavor.
Cook the wontons: bring a large pot of water to a rolling boil. Gently drop in wontons and stir to prevent sticking. Boil for about 3 minutes until they float and wrappers become translucent. Drain and divide among serving bowls.
Cook the noodles: in the same boiling water, add the alkaline noodles. Use chopsticks to loosen immediately. Cook for about 1½ minutes (or per package) until springy with no white core. Drain and place on top of wontons.
Blanch the greens: add the washed greens to the boiling water for about 30 seconds until bright green and tender. Drain and arrange beside the noodles.
Assemble bowls: ladle the hot broth over the noodles and wontons (about 200 ml per bowl). Garnish with chopped spring onions and a drizzle of sesame oil or chili oil. Serve immediately for the best texture.
Tips
Keep shrimp chunky, not minced. Seal wontons firmly to avoid opening during cooking. Rinse alkaline noodles under cold water before cooking if you prefer less alkaline taste. For authentic broth, simmer dried flounder, pork bones and shrimp roe together. Wontons should not be overcooked; remove when wrappers become translucent.
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