Pork and chive wonton noodles (dry version)

Pork and chive wonton noodles (dry version)

Have You Eaten
Billy Law

This brings back memories of when my mum would take my brother and me to the local kopitiam (coffee house) for breakfast. My brother usually asked for char kuey teow and I would always go for the simple wonton noodle soup. Even though the wontons are meant to be eaten together with the noodles, I would eat the noodles first and then the wontons, always saving the best for last.


Quantity Ingredient
2 litres water
salt, to taste
1 chicken stock cube
2 spring onions, thinly sliced
425g packet fresh egg noodles
1 bunch choy sum, ends trimmed, washed and cut into 5 cm lengths
125ml light soy sauce, plus extra to serve
4 tablespoons dark soy caramel
ground white pepper
fried shallots, to garnish
Pickled green chillies, as condiment

Pork and chive wontons

Quantity Ingredient
300g minced pork
1 bunch garlic chives, finely chopped
3 garlic cloves, finely chopped
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 tablespoon cornflour
1 teaspoon ground white pepper
1 packet square wonton wrappers


  1. To make the wontons, place all the ingredients, except the wrappers, in a bowl and stir to combine. Scoop a teaspoon of the pork mixture and place it in the centre of a wrapper, then bring the wrapper up around the mixture, scrunching it at the top to seal. Repeat with the rest of the pork filling.
  2. Pour the water into a large pot and bring to the boil over high heat. Season with salt and the chicken stock cube, stir well and then turn the heat to down to a simmer.
  3. Drop the wontons into the hot stock and cook for 3 minutes, then scoop them out and divide among 4 serving bowls. Pour a ladleful of hot stock over the wontons, then garnish with half of the spring onion.
  4. Working in 4 batches, place a handful each of egg noodles and choy sum in a wire mesh sieve and dunk it in the hot stock. Cook for 1 minute, then drain and shake off any excess water, and transfer to a serving plate. For each serve, drizzle 1½ tablespoons of soy sauce and 1 tablespoon of dark soy caramel over the top, then sprinkle with some white pepper, spring onion and fried shallots. Serve with a dipping sauce of pickled green chillies in light soy sauce on the side. Serve with the bowls of wonton soup.


  • Alternatively, instead of cooking the wontons in the hot soup, you can serve them deep-fried.
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