Wonton Noodles
Hong Kong's iconic noodle soup, refined in Guangzhou during the Qing dynasty and brought to Hong Kong in the early 1940s by noodle-maker Mak Woon-chi, founder of the still-running Mak's Noodle. Real jook-sing noodles are traditionally kneaded and pressed with a bamboo pole for a springy, alkaline bite, and the broth is built on dried flounder, dried shrimp roe, and pork bone simmered for hours — not a plain chicken stock. Hong Kong-style wontons lean shrimp-forward with fresh river shrimp, pork, and duck egg, distinct from Guangzhou's leaner, pork-only originals.
Meat
⚠ Contains: Shellfish, Egg, Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g fresh thin egg noodles
- 300g shrimp, chopped
- 200g ground pork
- 1 duck egg
- Chives, chopped
- Wonton wrappers
- 1 kg pork bones
- 50g dried flounder (or dried anchovy)
- 2 tbsp dried shrimp roe
- Light soy sauce
Steps
- Simmer the pork bones with dried flounder and shrimp roe for 4-8 hours to make the broth.
- Mix the shrimp, pork, duck egg, and chives, and wrap into wontons.
- Blanch the noodles briefly, keeping them springy.
- Boil the wontons separately until cooked through.
- Assemble the noodles and wontons in the broth, garnished with chives.