This easy wonton char siu noodle soup features springy egg noodles and tender leafy greens served in a hearty chicken broth, topped with scrumptious char siu pork and juicy wontons. This dish is a perfect way to use your leftover BBQ pork and provide a restaurant-level experience in your own kitchen.
Wonton char siu noodle soup is a popular Contonese dish that is often served for breakfast but I like to enjoy it at any time of day. I still remember ordering it when we were visiting Hong Kong. You can easily find a small diner on almost every block, walk in and have a big bowl of handmade goodies for under 8 dollars.
Today I want to show you how to make wonton char siu noodle soup at home. It is a great way to use your leftover char siu pork and wontons to make a hearty meal.
Ingredients for making wonton char siu noodle soup
Char siu pork
You can use the leftover from your homemade char siu pork (or this air fryer version) to make wonton char siu noodle. If you’re lucky enough to live close to a Chinatown or a Cantonese restaurant, you can also just buy a block of char siu and use it directly.
If you don’t have char siu pork on hand, feel free to replace it with whatever other type of protein you prefer. Leftover rotisserie chicken, roast beef, and pulled pork all work well here.
Wontons
There are several homemade wonton recipes for you to choose from: pork and shrimp wontons, Watercress and pork wontons, chicken wontons and vegetables wontons. When you make wontons at home, it’s always easier to make a big batch and freeze the extras. So this dish is a perfect way to use them.
And of course, you can purchase pre-made frozen wontons from the Asian market. I always get Wei Chuan frozen wontons when I feel extra lazy and need some comfort food!
Noodles
To make authentic tasting wonton char siu noodle soup, you should use the Hong Kong style wonton noodles. They are thin egg noodles that have a beautiful yellow color. Similar to ramen noodles, this type of noodles uses lye water to give it an extra chewy texture.
You can usually find fresh wonton noodles in the refrigerated section or freezer section at Asian markets. The next best alternative is ramen noodles, which are commonly sold at Japanese markets and sometimes even at grocery stores like Whole Foods.
If fresh noodles are hard to find, I highly recommend using a thin wheat noodle such as somen noodles. Most of the dried egg noodles are produced for fried noodles, and they might have a weird texture when you put them into a soup.
How to make wonton char siu noodle soup
Making wonton char siu noodle soup is so easy:
- Boil the broth ingredients
- Blanch the green vegetables
- Boil the noodles (in the same pot you blanch the vegetables)
- Boil the wontons (also in the same pot you blanch the vegetables)
- Put them all together and eat
That’s it!
Afterthought
Wonton char siu noodle soup is such a satisfying and comforting one-bowl meal that is so good during the cooler months. I hope this post will guide you through the process to help you recreate the restaurant experience in your own kitchen. Also, I hope you can still try this one out if you don’t have special ingredients such as char siu pork at home. This noodle broth base is very delicious, so you can totally be creative and assemble your own noodle bowl using different ingredients.
Other delicious noodle recipes
- Soy Sauce Pan Fried Noodles (广式豉油皇炒面)
- Drunken Noodles (Pad Kee Mao)
- Chinese Chicken Noodle Soup
- XO Noodles with Shrimp
- Beef Pan-Fried Noodles
Wonton Char Siu Noodle Soup (叉烧云吞面)
Ingredients
- 2 oz (56 g) char siu pork (Chinese barbecued pork), sliced
- 3 heads choy sum (or baby bok choy, or other greens of your choice)
- 1 bundle (about 3.5 oz / 100 g) thin egg noodles
- 6 wontons , homemade or store bought
- Fried shallot for garnish (Optional)
- green onion , sliced (for garnish)
Soup
- 2 cups chicken broth
- 1 slice ginger
- 1 teaspoon Shaoxing wine
- 1 teaspoon light soy sauce (or soy sauce)
- 1/8 teaspoon white pepper
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- salt to taste
Instructions
- Add the chicken broth, ginger and Shaoxing wine into a separate small pot. Cook over medium-high heat until brought to a boil. Add the soy sauce, white pepper, and sugar. Let simmer if you’re still preparing the rest of the ingredients.
- Bring a medium pot of water to a boil. Add a pinch of salt and a few drops of vegetable oil. Add the choy sum. Cook until turning tender, 40 to 50 seconds. Remove the choy sum and transfer to a plate.
- Cook the noodles in the same pot according to the package instructions, until al dente. Once done, drain the noodles and transfer to a serving bowl.
- Boil the wontons in the same pot. If you use my homemade wonton recipes, boil the wontons until they float to the top. Then boil for another 1 to 2 minutes. If using store bought wontons, follow the package instructions.
- Once done prepping, pour the hot broth over the noodles and top with the wontons. Drizzle with sesame oil. Garnish with sliced char siu pork, choy sum, fried shallot and green onion. Serve hot as a main dish.
The wontons were sooo good!
The wontons were sooo good!
Thank You Very Much for your Article on Char Siu Wonton Noodle Soup (叉烧云吞面). However, I was very surprised that your Recipe does NOT include Chinese CHIVES (Garlic Chives 韭菜) which is often added to various Chinese Egg Noodle Soups sold in many Chinese Noodle Restaurants / Street Noodle Carts in (especially CHOLON district) of SAIGON (nowadays HCM City) of Vietnam. So is Chinese Chives just an Optional Addition of this Soup?
It’s very interesting that you find so many versions that have garlic chive. We usually add it in noodle soup in Northern China, but not often in this recipe because it’s a Southern Chinese recipe. I definitely think it’s optional for this one. Sliced green onion and fried shallots will work well in this one instead of the garlic chive.
Thank You So Much for Your Reply. However:
1) In reality, although I am Not a Chinese but I have eaten Wonton Noodle Soups (including Char Siu Wonton Noodle Soup) sold from many Chinese Street Noodle Carts throughout Saigon (including those in Cholon area where many Chinese immigrants and their descendants live) since I was a high school student in the mid-1960s until the late 1990s when I immigrated to the US. Most of the Chinese Noodle Soup Sellers do speak Cantonese as their mother tongue instead oc Mandarin as people in Beijing. Of course in their Chinese noodle soups sold to customers in Saigon often include chopped green onion but Garlic Chive is also a frequent/usual ingredient of the Soup (the English web page of Wikipedia also stated that Garlic Chive is also often used in Guangzhou and Hongkong-style Wonton Noodle Soup). So I do Not think that Garlic Chive is only used as an official ingredient for foods in Northern China. In Saigon, Garlic Chive is even used more often in Chinese Street Noodle Soups than Bok Choy (小白菜) or Choy Sum (菜心) as added vegetable for Wonton Noodle Soup.
2) Also existing in each bowl of sold Wonton Noodle Soup in Saigon is a small DEEP-FRIED SHRIMP CAKE of round-and-thin shape.
3) But SIMILAR to what You described in Your Recipe, the (Char Siu) Wonton Noodle Soup sold d in Saigon also often uses the Hongkong-style thin egg-and-wheat noodle that has been mixed withye water (枧水) during the production process, making this kind of noodle having a chewy texture and special taste which I like very much. I feel quite regretted when Not every Chinese Supermarket in the US frequently sells this special kind of lye-water egg noodle (碱面／碱麵). But again, THANKS A LOT for spending time compiling your (Char Siu) Wonton Noodle Soup articles with illustrated video clips enclosed