Huntun Mian

Wonton Noodle Soup

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish. Makes 25 Wontons.

Appears in

The taste of China comes through most clearly in the simplest dishes, and nowhere more clearly than in foods which rely heavily upon classic rich chicken stock, as does this simple recipe. Wonton dumplings and noodles are at their best in this context, and the result is a refreshing, quite satisfying meal, quick and easy to make. Small wonder it is a popular item at fast food stalls throughout southern China where people eat it at all hours of the day or night. There are probably as many variations on the basic theme of this recipe as there are cooks. Noodle soups outside of Guangdong tend to be a bit heavier than this Cantonese version, which relies upon good, light, clear, rich chicken broth. The thin wheat noodles supply a firm texture to the treat.



  • 125 g/4 oz fatty minced pork
  • 125 g/4 oz raw prawns, peeled, deveined, and coarsely chopped
  • 1 teaspoon rice wine or dry sherry
  • 2 teaspoons light soy sauce
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 teaspoon sesame oil
  • 1 package thin square wonton wrappers
  • 225 g/8 oz fresh thin wheat or egg noodles
  • 850 ml/ pt chicken stock
  • Salt


Mix the filling ingredients together in a medium-sized bowl. Place 2 teaspoons of filling in the center of a wonton square. Pull up the sides and pinch them together to seal. The moisture from the filling should be enough to seal the wontons.

Bring a large pot of water to the boil and blanch the wontons for 3 minutes, drain well, and set aside. Then blanch the noodles for 3 to 5 minutes and drain well.

Bring the stock to a simmer, and season if necessary with salt. Add the noodles and wontons, and simmer for 1 minute. Garnish the soup with the spring onions and serve at once.


  • 3 tablespoons finely chopped spring onions