A popular all-in-one dish, Cantonese wonton noodle soup has everything you need for a comforting, flavorful meal. Learn how to make it at home!
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- Juicy shrimp and pork wontons with springy noodles in a rich, slurp-worthy broth.
- Light yet comforting—perfect for any time of day.
- Make a big batch and freeze the extras for easy homemade meals.
About the dish
Wonton noodle soup (Yún Tūn Miàn/云吞面) is a classic Cantonese dish that brings together plump shrimp and pork wontons, springy egg noodles, and leafy greens in a flavorful broth. It’s a comforting, all-in-one meal, light yet satisfying, with a beautiful balance of textures and umami depth. The soup, in particular, is what I love most: savory, soothing, and full of character.
Back when I worked night shifts at a newspaper, I’d often head to a 24-hour Hong Kong–style tea restaurant (茶餐厅) to unwind over a hot bowl of wonton noodle soup. It was the perfect late-night comfort, hearty enough to fill me up, yet gentle and restorative after a long day. This dish still brings back that same sense of warmth and satisfaction, every time I make it.
This dish shares many similarities with the classic Wonton Soup I shared earlier, but it comes with the addition of noodles and a soup base that carries a unique oceanic flavor I truly enjoy.
Make the wontons
For the wontons, you’ll need the following ingredients:
- Wonton wrappers
- Shrimp, any size, headless and peeled
- Ground pork, preferably with a high-fat content
- Unsalted stock, to help create a juicy texture
- Light soy sauce
- Oyster sauce
- Shaoxing rice wine, optional
- Minced ginger minced
- Salt
Note on the wrappers
Wonton wrappers are super thin, square sheets of dough made specifically for wontons (they’re different from dumpling wrappers, which are thicker and round). You can find them in the frozen section of most Chinese or Asian supermarkets. If you can’t find them, try making your own using a pasta machine.
Be sure to defrost the frozen wrappers ahead of time, but don’t open the package until you’re ready to assemble—the low moisture content makes them dry out and become brittle quickly.
Tips for the filling
There’s no need to mince the shrimp—just cut it into small chunks. This preserves its crisp, bouncy bite once cooked. Also, be sure to mix the filling thoroughly until it becomes sticky and cohesive. This helps it hold together and makes wrapping easier.
Wonton folding technique
Folding wontons is fun! The goal is to wrap a small amount of filling into a well-sealed parcel. I’ve shared a post on Six Ways to Fold Wontons, but today I’m introducing another method I call the “Pouch Bag Style”.
Unlike other techniques, this one doesn’t require wetting the wrapper to seal. To ensure success, make sure the wrappers haven’t dried out, and pinch firmly when gathering the sides together. Refer to the image above or the tutorial video for a visual guide.
Choose the noodles
The noodles used in wonton noodle soup are often labeled specifically as “wonton noodles (云吞面).” They’re very thin, yellow noodles made from wheat flour, eggs, and water. Any type of thin egg noodle will get you close to the classic version.
Wonton noodles share a similar texture with wonton wrappers: slippery and springy, giving a satisfying mouthfeel that makes slurping so enjoyable. I usually buy fresh wonton noodles from my local Chinese supermarket. When I don’t have any on hand, I make alkaline noodles (ramen) with my pasta machine using the thin strand setting. The taste and texture are quite close.
I’m often asked about converting between fresh and dried noodles. While water content can vary by brand, here’s a general estimate: my recipe serves 6 bowls of wonton noodle soup using 14 oz (400 g) of fresh egg noodles. You can substitute this with 7 oz (200 g) of dried egg noodles.
Prepare the soup
The soup base plays a key role in this dish. Traditionally, it has a rich umami taste with a distinctive seafood flavor, thanks to dried flounder powder (大地鱼粉). Since this ingredient can be hard to find, I’ve created an alternative flavor combination that’s just as delicious.
Here’s what you’ll need for the soup:
- Unsalted stock – I use homemade Chinese chicken stock, but fish or seafood stock works well too if you want a stronger ocean flavor.
- Fish sauce (鱼露) – This replaces the dried flounder powder. While not traditionally Chinese, fish sauce is a common ingredient in many Asian home kitchens. If you don’t have it, light soy sauce is a fine substitute.
- Sesame oil
- Ground white pepper
- Bok Choy, or other leafy greens like spinach, Gai Lan, or Choy Sum
- Scallions, for garnish
Tips for success
- Make a big batch of wontons and freeze the extras—your future self will thank you on busy days!
- Follow this workflow for best timing: Start by preparing the wontons. Then cook the noodles, followed by the wontons. Blanch the vegetables briefly at the end. Heat the soup base on another burner so everything is ready to assemble while hot.
- Don’t overcook the noodles, as they’ll continue to soften in the hot soup. Slightly undercooking them ensures the best texture when served.
- Use high-quality stock whenever possible. A good soup base makes all the difference—and don’t forget to drink the soup in your bowl. It’s part of the full experience.
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Wonton Noodle Soup (云吞面)
Before You Start
Video
Ingredients
For the wontons
- 7 oz shrimp, headless and skinless
- 7 oz ground pork
- 2 tablespoon unsalted chicken stock, or fish/seafood stock
- 1 teaspoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon ginger, minced
- ½ teaspoon salt
- 40 piece wonton wrappers
For the soup
- 4 cup unsalted chicken stock, or fish/seafood stock
- 2 cup water
- 2 tablespoon fish sauce, or light soy sauce
- 2 teaspoon sesame oil
- ½ teaspoon ground white pepper
- Salt, to taste
You also need
- 14 oz fresh thin egg noodles, or 7 oz (200g) of dried egg noodles
- 10 oz bok choy, or Gai Lan (Chinese broccoli)
- 2 stalk scallions, finely chopped
Instructions
Making the filling
- Cut the shrimp into chunks, then place them in a mixing bowl. Add the pork, stock, light soy sauce, oyster sauce, Shaoxing rice wine, salt, sesame oil, and ginger. Stir in one direction until the mixture is well combined and sticky.
Fold the wontons
- Place a small portion of the filling in the center of a wonton wrapper. Wet your finger with a little water, then trace a circle around the filling. Using both thumbs and index fingers, lift all four corners of the wrapper up toward the center, gathering them above the filling. Press firmly to seal and form a pouch (You may also use other wonton folding techniques). Repeat with the remaining wrappers.
Heat the soup
- Pour the stock and water into a saucepan. Add the light soy sauce, sesame oil, and white pepper. Bring to a boil. Taste, and adjust with a little salt if needed.
Cook the noodles and wontons
- While heating the soup, bring a large pot of water to a rolling boil on another burner. Add the noodles and cook until slightly underdone. Transfer them to serving bowls, dividing evenly. Add a small amount of stock to each bowl to keep the noodles from sticking.
- Next, cook the wontons (you may need to do this in two batches to avoid overcrowding). When they rise to the surface, continue boiling for about 1½ minutes. Add the bok choy during the last 20 seconds to blanch briefly.
- Finally, transfer the wontons and bok choy to the serving bowls. Top up the seasoned stock and sprinkle with scallions to finish.
Notes
- Freeze the wontons right after assembling them. Don’t leave them on the counter (or in the fridge) for long, as the moisture in the filling will gradually soften the wrappers.
- Lay the wontons in a single layer on a flat plate or tray and place it in the freezer. Once they’re completely frozen, transfer them to airtight bags or containers (it’s fine to stack them at this stage).
- Cook frozen wontons the usual way—no need to defrost them first.
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The wonton noodles were enjoyed by the family when we had it for dinner. I
I had made the wontons over the weekend so it was a quick weeknight meal. For the wontons I added some cornflour to the mixture which gave the wontons a good, smooth mouthfeel. I added some fried minced garlic to the soup which flavoured it well.
So glad your family enjoyed the wonton noodle soup, Susan! Prepping the wontons ahead is such a smart move, and cornflour and fried garlic are great personal touches.