Wonton Noodle Soup: Wonton-making can be a fun family activity that even young children (age 3 and up) will enjoy! Freeze up a batch for Wonton Noodle Soup - they will come in real handy on those days when you need to whip up a fast, easy & healthy meal!
Remove the skin from the ginger and slice it thinly
Wash the wooden fungus thoroughly to remove the sand in between the grooves and cut into small squares.
In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
Crack an egg into the mixture, then mix well until incorporated.
Leave the meat mixture in the fridge for 1/2 hour.
PREPARATION METHOD FOR BROTH (Active Time: 5 min, Total Time: 30 min )
Wash the ikan bilis and soya beans.
In a pot, heat up 1 TBsp of oil and add in the sliced ginger to fry till aromatic. Add in the ikan bilis and fry for 1-2 mins. Pour 2 litres of boiling water into the pot.
Add in soya beans and continue to boil over high heat.
Once boiling, turn the fire down to medium and continue to simmer for 30 minutes, while you start folding the wonton.
Once the soup turns milky it is done, sift the soup to remove the soya beans and ikan bilis and ginger slices.
Add salt and light soya sauce to taste. Before adding, taste the stock first to see if it is salty as some ikan bilis tend to be very salty.
METHOD FOR FOLDING WONTON (15 min)
Place 1 tsp of meat mixture at the centre of the wonton skin.
Use the back of a small spoon to coat 2 adjacent sides of the wonton skin with a thin layer of beaten egg mixture.
Fold the wonton skin into half to form a triangle, ensuring that all 3 pointed edges are properly aligned
Gently press out any air bubbles from inside out before sealing the wonton skin well along the edges
Place the wonton on a plate in a single layer, without touching each other. For instructions on how to fold the gold ingot wonton, watch our youtube video instead.
COOKING METHOD FOR WANTON NOODLE SOUP (20 min)
Wash and blanche the Chye Sim in a wok for about 1 - 2 minutes in boiling water with 1 tsp oil of water added to the water. Remove and set aside
In the same wok, add the wonton in small batches and boil for about 5 minutes. Once cooked, scoop them up with a spider sieve and place in a bowl. Drizzle some oil over the wonton to prevent them from sticking to one another.
Add more boiling water to the wok and bring to a boil. Once boiling, loosen the bundle of noodle and put in the boiling water. Using a pair of chopstick, spread out the noodle and let it boil for about 2-3 mins.
Remove the noodles from the wok and put it in a pot of tap water spreading it out with chopstick to remove the excess starch. Scoop up the noodle and plunge it back into the wok for a few seconds.
Dish out the noodle into a bowl. Place the wonton and Chye Sim on top of the noodle and pour the hot broth over it. Drizzle some crispy garlic and garlic oil over it see recipe here). Top it with spring onion. Best served hot.
Be sure to press out the air pockets before sealing the wonton, otherwise the air pockets will expand during cooking and cause the wonton to burst open.
The cooking time for the wonton depends on how much stuffing is added to each wonton.
Boil the wonton and noodles in a wok of water first, rather than adding them directly into the broth. Otherwise the broth will turn starchy and cloudy due to the excess starch.
If the water is getting too starchy, add more hot water before cooking the next bundle of noodle otherwise the noodle will be very starchy and not cooked through as the heat cannot penetrate well through starchy water.
Do not over cook the vegetables.
Adding a drop of oil to the water will make the vegetable more glossy and appealing.
To make the vegetable look very green, restaurants and eateries usually add some sodium bicarbonate to the water before blanching the vegetable, but I prefer not to do when I am cooking at home.
After frying the ikan bilis, immediately pour boiling water (not room temperature water) over it. This will cause the wok to sizzle and bring out the burnt 'wok hei' aroma.