Wonton Soup and Deep-Fried Wonton Noodles
From: Nancy, Manitouwadge, Quebec, Canada
These wonton noodles are also excellent deep-fried, instead of boiled. served along with a dipping sauce.
Wonton Noodles
  • 1 pound [454 g] pork fillet, finely chopped
  • 1/4 cup [60 mL] soy sauce
  • 2 green onions, finely chopped
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • 1 [16-ounce / 454-g] pack frozen wonton noodles, thawed
  • 1 egg, beaten
Wonton Soup
  • 1/2 of stuffed wonton noodles
  • 20 cups [5 L] boiling water
  • 6 cups [1.5 L] hot boiling chicken broth
  • 1/2 cup [125 mL] green onions, chopped
Deep-Fried Wonton Noodles
  • Frying oil
  • 1/2 of stuffed wonton noodles
  • Any desired dipping sauce, to serve
Wonton Noodles
  • Combine chopped pork fillet, soya sauce, chopped green onions, salt and pepper.
  • Arrange 1 wonton noodle diagonally onto a working surface.
  • Spoon 1 teaspoon [5 mL] chopped pork mixture on the corner of the noodle.
  • Fold that corner twice on itself over pork mixture.
  • Wet one side with beaten egg.
  • To seal, press two sides together with a rolling pin.
  • Repeat with remaining chopped pork mixture.
Wonton Soup
  • Transfer stuffed wonton noodles into boiling water.
  • Boil for 7 to 8 minutes; drain noodles.
  • Transfer noodles into a casserole already filled with hot chicken broth.
  • To serve, spoon 1 tablespoon [15 mL] chopped green onions into each of soup serving bowl.
  • Evenly add wonton noodles, pour in hot boiling chicken broth, and serve.
Deep-Fried Wonton Noodles
  • Preheat oil to 375F [190C].
  • Deep-fry stuffed wonton noodles into hot oil until golden.
  • Drain and serve, along with your favorite dipping sauce.