Won Ton Noodle Soup

Won Ton Noodle Soup (鮮蝦雲吞湯麵)

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Author: AmyInCA

Date: 1-27-12

Servings: 6-8

Prep Time: 30 minutes

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Recipe Ingredients:

• 1 pound shrimp (31-40 count), shelled and deveined
• 1/4 pound ground pork
• 1 (14 oz) Won Ton Wraps
• 1/4 cup bamboo shoot, strips
• Bak Choy
• Green Onions, chopped
• A few cups of seafood or chicken stocks
• A dash of sesame oil
• A pinch of ground white pepper
• A package of fresh egg noodles
• Marinade Ingredients
• 1 egg
• 1 teaspoon Shao Hsing Rice Cooking Wine
• 1 teaspoon fish sauce
• 2 teaspoon soy sauce
• A pinch of ground white pepper
• A dash of sesame seed oil
• 1/2 teaspoon corn starch
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt (more or less adjust to taste)

Recipe Steps:

• To Make the Won Ton Fillings:
• Cut shrimps into thirds or fourths depending on their size. In a large mixing bowl, add shrimps, ground pork, bamboo shoots and all marinade ingredients together. Stir until well combined and marinade is evenly distributed.
• Slightly dust a large sheet pan with all purpose flour, set aside. Fill a small bowl with tap water, set aside. Spoon a heaping teaspoonful of won ton filling onto the center of a piece of won ton wrap. Dip finger into prepared water and wet all the edges of the won ton wrap. Fold a corner of the wrap to the opposite side to form a triangle. Gently press the sides of the wrap to seal the edges. Pick up the two corners of the filled won ton, wet the tips and press them together. Place onto prepared sheet pan. Continue to fill won ton wraps until all fillings are used up.
• To Prepare the Won Ton Soup:
• In a medium stock pot, bring water to a boil. Cook the noodles according to the package. Usually just 2 to 3 minutes. Do not over cook the noodles as they are fresh noodles, which cooks up much faster than dried noodles. Use a pair of chopsticks or tongs to move the noodles around when they’re cooking. Remove noodles from heat and into serving bowls.
• Wait until water return to a boil before dropping the won tons in. Add won tons and cook until the water re-boil again. When the won tons flow onto the top, they’re ready. (Keep in mind, if your won tons are frozen, it might take a few more minutes to cook up). Remove from water and divide them into serving bowls.
• In a separate pot, heat your favorite seafood or chicken stock until boil. Add bak choy and cook for a few minutes, remove to serving bowls. Ladle stock into serving bowls, sprinkle with green onion, a splash of sesame oil, ground white pepper and serve. It’s wonderful with a few drops of chili oil/chili sauce as well.

Serving Size: 6-8
Preparation Time: 30 minutes

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