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Wonton Noodle Soup — Cantonese Wonton Mein

The Cantonese classic of Hong Kong's noodle shops: plump prawn-and-pork wontons and springy thin egg noodles in a clear, savoury broth, finished with a few leaves of yu choy and a drizzle of sesame oil. Delicate and comforting, it lives on three things — juicy wontons, bouncy noodles and a clean, deeply savoury broth.

Por Li Wen 李文 · China editor · Publicada 2026-06-01 · Atualizada 2026-06-01
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Preparação
40 min
Cozedura
20 min
Total
60 min
Rende
4 servings
Dificuldade
Medium
#chinese#soup#noodles#from-scratch#weeknight
Resposta rápida · Resposta em 30 segundos

Make a filling of chopped prawn and minced pork seasoned with soy, sesame oil, white pepper and a little cornflour. Wrap a teaspoon in each wonton wrapper, sealing into a little pouch. Warm a clear, savoury broth (chicken, with dried flounder/shrimp for the Cantonese touch). Boil the wontons until they float and the prawn is just cooked, and separately cook thin egg noodles until springy. Put noodles and wontons in bowls, ladle over the hot broth, and finish with blanched greens and sesame oil.

  • Keep the wontons small with juicy prawn inside, and seal them well so they don't leak.
  • Cook the egg noodles separately and briefly so they stay springy, not soggy in the broth.
  • A clean, savoury broth is essential — a good chicken stock, ideally deepened with dried seafood.

Equipment

  • Pot for broth
  • Pot for noodles
  • Bowl (for filling)

Ingredientes

Wontons

  • 200 g raw prawns, roughly chopped
  • 150 g minced pork
  • 1 tbsp soy sauce, 1 tsp sesame oil, white pepper
  • 1 tsp cornflour; 1 spring onion, minced
  • About 24 wonton wrappers

Soup & to serve

  • 1.5 L clear chicken broth, ideally with a little dried shrimp/flounder
  • 300 g thin egg noodles (wonton noodles)
  • A few stems yu choy or choy sum, blanched
  • Sesame oil, sliced spring onion, white pepper

Preparação

  1. PASSO
    01

    Mix the chopped prawn and minced pork with the soy, sesame oil, white pepper, cornflour and spring onion until it just holds together.

  2. PASSO
    02

    Put a teaspoon of filling in the centre of each wrapper, wet the edges, and gather into a little pouch (or fold into a triangle and bring the corners together), sealing well.

  3. PASSO
    03

    Warm the chicken broth (with the dried seafood, if using) and keep it at a gentle simmer; taste and season lightly with white pepper.

  4. PASSO
    04

    Boil the wontons in water until they float and the prawn is just cooked, 3–4 minutes. Separately, cook the thin egg noodles until just springy, then drain.

  5. PASSO
    05

    Put noodles and a few wontons in each bowl, ladle over the hot broth, add the blanched greens, and finish with a drizzle of sesame oil, spring onion and a little white pepper. Serve immediately.

Make ahead

Wrap a big batch of wontons and freeze raw — then a bowl is minutes away (boil frozen wontons, cook noodles, heat broth). Make the broth ahead too. Assemble fresh so nothing goes soggy.

Storage

Best assembled fresh so the noodles stay springy. Uncooked wontons freeze excellently — freeze on a floured tray, then bag, and boil from frozen. Broth keeps 4 days refrigerated (or freezes). Cook noodles and assemble to order.

Variations

Prawn-only wontons

Use all prawn (sometimes with a whole prawn inside) for the prized Hong Kong-style wonton.

Dry (lo mein) style

Serve the noodles tossed in oyster-sesame sauce with the wontons and broth on the side.

Vegetable greens

Use choy sum, gai lan or bok choy — a few leaves of green are traditional.

Serve with

A dish of chilli oil or chilli sauceBlanched gai lan in oyster saucePickled green chilliesHot tea

Nutrition per serving

420 kcal 10 g fat 58 g carbs 26 g protein 3 g sugar 3 g fiber 1180 mg sodium
Allergens: Gluten, Shellfish, Egg, Soy, Sesame

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Perguntas frequentes

What's in Cantonese wontons?

The prized Hong Kong-style wonton is mostly prawn (sometimes a whole prawn) with a little minced pork, seasoned simply with sesame oil, white pepper and a touch of soy. The filling is small and juicy, wrapped in a thin wrapper into a neat little pouch — the prawn should stay snappy and fresh-tasting.

How do I keep the noodles springy?

Cook the thin egg noodles separately from the broth, and only briefly — until just springy (al dente) — then drain. Adding raw noodles to the broth or overcooking makes them soft and starchy. Some cooks rinse and even shock them to keep the bounce.

What makes the broth taste authentic?

A clean chicken broth deepened with dried seafood — classically dried flounder (and/or dried shrimp) — gives the savoury, slightly briny depth of a Hong Kong wonton-noodle broth. Even a small amount transforms a plain chicken stock. Keep it clear and lightly seasoned, letting the wontons shine.

Can I freeze the wontons?

Yes — it's the best way to keep them. Freeze the wrapped raw wontons on a floured tray until solid, then bag them. Boil straight from frozen (a minute or two longer), no need to thaw. A freezer stash means a quick bowl any time.

How do I stop the wontons bursting?

Don't overfill them (a teaspoon is plenty), wet the edges and press out the air as you seal so there are no gaps, and boil them gently rather than at a violent rolling boil. Well-sealed, modestly filled wontons hold together and the prawn cooks through quickly.

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