Friday, June 19, 2009

Simple Wonton Noodle Soup ala Beancounter

I haven’t been feeling great lately. This was brought about by the change in season (it is winter down under) plus over indulging during the last long weekend we had. As a consequence I haven’t ventured into our kitchen for a while. It was only tonight that I had enough energy and inspiration to start cooking again.


Wonton noodle soup definitely ticks all the boxes during times like this when I’m craving something hearty and comforting (now that my appetite has returned from a few days of absence).


My version of this dish is quite simple. By that I mean I use fewer ingredients than some other recipes. When I have more time and I have them available in my pantry I might add a few more ingredients like dried mushrooms, water chestnuts, prawns etc. But I am time poor and I haven’t been to the shops lately. Also, I think, the simplicity of my recipe makes it a lot more versatile. You can have it in a soup or fried like a spring roll (I did both tonight). Putting a few fried wontons to your noodle soup adds a bit more character to the dish with its crunchy texture.


Simple Wontons ala Beancounter

500g pork mince
1 carrot finely chopped
1 large onion finely chopped
1 stick of celery finely chopped
2-3 tablespoons soy sauce
1 tablespoon oyster sauce
1 egg
Wonton wrappers

Noodle Soup
Chicken stock seasoned to your liking
Your preferred noodle
Your choice of vegetables

1. Combine all the wonton ingredients (except for the wrappers, of course).
2. Wrap the mixture using the wonton wrappers and chill for about half an hour before cooking. I’ve done three types of wrapping (please refer to one of the photos). All of them seem to keep their shape well when fried, steamed or boiled.
3. Boil some water and cook the wontons a few at a time. They’ll start rising to the top when they are ready. I prefer pre-cooking them in water rather than cooking them in the soup stock. The soup comes out much clearer.
4. You can use bought chicken stock. Just “asianise” it by adding ginger, soy sauce, pepper and a bit of oyster sauce (or whatever you fancy).
5. As for the noodles, follow what the packet says.
6. Put together the noodles, cooked wonton and some vegetables in a bowl and pour the hot soup over it.

6 comments:

Joelen said...

Looks wonderful and I could seriously eat dumplings all.day.long!

The Beancounter said...

Tell me 'bout it! hehehehe... a lady after my own dumpling heart!

panlasangpinoy said...

I'm craving for Wonton Noodles at this time of the day. Maybe I'll have it for breakfast tomorrow.Well done my friend.

The Beancounter said...

thanks for dropping by PP...

Tangled Noodle said...

This is what I wanted to make last night but it was a hot day. As much as I loooove wonton noodle soup, we didn't need any extra warmth. But today - well, today is another matter: dreary and rainy! This would hit the spot.

The Beancounter said...

wontons for me anytime...but they're specially good on cold days...

i still find it really fascinating how our seasons are totally opposite...