Wonton Noodle Soup
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 The Woks of Life'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:
2/4/2019 02:52:41 pm
I am excited to try this but do not have black vinegar. Can I sub rice wine vinegar or something else? Or just omit? Love your blog!!
3/6/2019 11:10:37 am
Hi Randi! You could sub rice vinegar, but Chinese black vinegar is more authentic tasting! You can order it off my amazon page, amazon.com/shop/foodsofjane!
4/16/2019 06:05:07 am
This looks like the traditional wonton soup I had in Hong Kong. Looks fabulous!
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