Few dishes represent Cantonese cuisine as beautifully as Wonton Noodles (Yún Tūn Miàn, 雲吞麵). A delicate harmony of flavors and textures, this dish combines springy egg noodles with silky wontons filled with shrimp and pork, all bathed in a fragrant, clear broth.

Originating from Guangdong and Hong Kong, wonton noodles have spread across Southeast Asia, from Singapore to Malaysia, each region adding its own twist. But no matter where you enjoy them, they remain the ultimate bowl of comfort, balance, and elegance.

📝 Ingredients (Serves 2–3)

For the Wontons:

20 wonton wrappers

150g (5 oz) shrimp, peeled & chopped

100g (3.5 oz) ground pork

1 tsp soy sauce

1 tsp oyster sauce

½ tsp sesame oil

1 clove garlic, minced

½ tsp ginger, grated

1 tsp cornstarch (for binding)

½ tsp white pepper

1 scallion, finely chopped


For the Broth:

1.5 liters (6 cups) chicken stock (homemade preferred)

2–3 dried shrimp (optional, for umami depth)

2 cloves garlic, smashed

2 slices ginger

1 tbsp light soy sauce

½ tsp white pepper

½ tsp salt (adjust to taste)


For the Noodles & Garnish:

250g (9 oz) fresh egg noodles (thin Cantonese-style)

A handful of choy sum (or bok choy), blanched

A drizzle of sesame oil

Extra chopped scallions

🔥 Step-by-Step Cooking Instructions

Step 1: Make the Wonton Filling

In a bowl, combine shrimp, pork, soy sauce, oyster sauce, sesame oil, garlic, ginger, cornstarch, pepper, and scallions.

Mix until well combined and sticky.

Step 2: Wrap the Wontons

Place a wrapper in your palm, add 1 tsp of filling in the center.

Moisten edges with water, fold into a triangle, then pinch the two ends together to form a traditional wonton shape.

Repeat until all are wrapped.

Step 3: Prepare the Broth

In a pot, bring chicken stock to a simmer with dried shrimp, garlic, and ginger.

Add soy sauce, salt, and white pepper.

Simmer gently for 15 minutes, then strain for a clear broth.

Step 4: Cook the Wontons

Bring a separate pot of water to boil.

Drop wontons in and cook for 3–4 minutes, until they float to the surface.

Remove and set aside.

Step 5: Cook the Noodles

In the same pot, cook egg noodles for 1–2 minutes until springy.

Rinse quickly under cold water, then dip again in hot water before serving (for extra bounce).

Step 6: Assemble the Bowl

Place noodles in serving bowls.

Add a few wontons.

Pour in hot broth.

Top with blanched choy sum, scallions, and a drizzle of sesame oil.

🌿 Tips & Variations

Hong Kong Style: Serve in a small bowl with light broth and extra springy noodles.

Singapore Style: Often served dry with a side of soup, tossed in dark soy and chili sauce.

Filling Options: Swap pork with chicken, or add shiitake mushrooms for a vegetarian twist.

Noodle Texture: The key to authentic wonton noodles is springy, slightly alkaline egg noodles—don’t overcook them.

🍜 Serving & Experience

Wonton Noodles are all about delicate balance. The clear, umami-rich broth comforts without being heavy, the wontons are plump and juicy, and the egg noodles add a satisfying chew. It’s a dish that feels both light and indulgent, perfect for breakfast, lunch, or late-night cravings.

In Hong Kong, a steaming bowl of wonton noodles at a street-side noodle shop is the taste of home and tradition—a timeless reminder of Cantonese culinary artistry.