I've always wanted to try wonton soup with actual noodles in it, but the traditional way it's served involves a few things I can't eat. cc: shrimp, sesame oil. About a month ago I went out to eat at Saigon on East 4th Street in Downtown Cleveland and had to watch my friend slurp it down from across the table - talk about FOMO. I decided to make my own version, a version that wouldn't kill me.
You'll want to use fresh wonton egg noodles. You can read more about them + see a photo if you click here and check out @thewoksoflife's blog. (If you scroll past the wonton noodles on that page, you'll also see the yellow square wonton wrappers that you'll need!) Both can be found at Asian grocery stores - if you're from CLE, I do all my noodle/dumpling shopping at Tink Holl Market in Asia Town.
For the portion sizes, I would say that 1 bundle of wonton noodles + 4-6 wontons and 2 cups of broth equals one serving. That said, this recipe makes enough for two eaters!
What you need:
What to do:
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