Photograph of the finished Cantonese wonton noodles

China · Mì hoành thánh tôm nước cá bơn khô

Cantonese wonton noodles

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Egg noodles Egg noodles 1.1 lb
  • Photograph of Wonton wrappers Wonton wrappers 40
  • Photograph of Prawns Prawns 15.5 oz
  • Photograph of Dried flounder Dried flounder 1.4 oz
  • Photograph of Dried shrimp Dried shrimp 2.1 oz
  • Photograph of Pork bones Pork bones 1.8 lb
  • Photograph of Garlic chives Garlic chives 4.2 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Grill the dried flounder over a fire for 2 minutes to enhance the aroma, then simmer it with pork bones, dried shrimp, and ginger for 40 minutes; the dried flounder is an indispensable base flavor in Cantonese broth.
  2. 2 Keep the shrimp whole, just peel them, mix with a little salt and pepper, then wrap each shrimp in a wonton wrapper.
  3. 3 Boil the wontons for 3 minutes in a separate pot, then remove and place in a bowl.
  4. 4 Boil the alkaline egg noodles for exactly 25 seconds, then rinse with cold water and blanch for another 5 seconds. Blanching twice is the way to keep the noodles firm and crispy.
  5. 5 Arrange the wontons at the bottom of the bowl, place the noodles on top, and then pour in the broth so that the noodles don't soak and become soggy.

With an appliance

  • Pressure cooker 42 min

    Replace step 1: grill the dried flounder as before, then simmer with pork bones, dried shrimp, and ginger under high pressure for 15 minutes, release pressure naturally for 10 minutes, and strain; wontons and noodles are still boiled separately in steps 3 and 4.

Start cooking