How to make Wonton noodle Soup

This is a very popular and rather expensive soup, and it easy to make. You can aslo add; roast duck, bbq pork or chicken on this didh. So try some hot wonton noodle soup in a cold winter night.

Category:

Howto & Style

Tags:

• chinese
• cook
• soup
• wonton
• noodle
• food
• chef
• kai

[Koroush51]

LOL

The noodles are called wonton noodle.

[PRODVDi]

my mouth is watering... or something...

[claudeleason]

excuse me where are the WONTONS?

[peanutking242]

@TheRiseagainstfan i think you probably misunderstood daydayhyphy... rinsing chinese egg noodles in cold water after cooking is a practice very common in chinese cooking and even japanese.... the process basically makes the noodles more elastic and springy... im not fully sure what goes in the process but i think cold temperatures stiffen the gluten and the water washes away abit of the the outer more mushy parts of the noodles

[peanutking242]

@mukisito proper wonton noodle soup in hongkong is pretty labour intensive to make... the best noodles are pretty "springy"... the better soups are clear "consomme" type typically made with a combination of pork bones, chicken bones, dried fish, leek etc... they are typically not expensive per se but rather small in portion

[Studjeff4]

I'm eating wonton noodle soup as I watch this :)

[hh155]

@itsliz89 i blanch my noodles for about 20 seconds. comes out chewy the way it's suppose to be. awesome taste in my opinion.

[gunner5459]

but...there's no Wonton..?

[mukisito]

i think u where trying to say inexpesive in the description the ingredients dont seem pricey..idk

[SoldierFrontJunky]

@daydayhyphy really, any noodles in the world are made of starch itself. Starch is more than 50% of grain.

[claudeleason]

excuse me where are the WONTONS?

[peanutking242]

@TheRiseagainstfan i think you probably misunderstood daydayhyphy... rinsing chinese egg noodles in cold water after cooking is a practice very common in chinese cooking and even japanese.... the process basically makes the noodles more elastic and springy... im not fully sure what goes in the process but i think cold temperatures stiffen the gluten and the water washes away abit of the the outer more mushy parts of the noodles