Chicken Wonton Noodle Soup, flavored with a very special fried aromatic seasoning. Easy to make!

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are often cheaper.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: vegetable broth

Low-sodium broth reduces sodium intake, while vegetable broth is often less expensive.

wontons

🥗Healthier: tofu-filled wontons

💰Cheaper: dumplings

Tofu-filled wontons are lower in calories, while dumplings can be a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is often cheaper.

Prepare the broth by placing 1 pound chicken wings and chicken bones in a saucepan.

Add 1 onion cut in half, 2 slices of ginger, 3 cloves of crushed garlic, 1 teaspoon of small dried shrimp, 2 tablespoons of light soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of salt, and 10 cups of water.

Put on high heat with the lid until boiling, then skim to keep the broth clear and let simmer over low heat for one hour.

For the aromatic seasoning, slice 4 shallots and chop 5 cloves of garlic and 1 piece of ginger to get 1 teaspoon.

In a small saucepan, heat 1/2 cup of vegetable oil over high heat.

When the oil is hot, add the shallots and stir regularly for 4 minutes until they start to take color.

Turn to low heat and add the garlic, ginger, 2 star anise, 1 cinnamon stick, and 2 crushed bay leaves, stirring regularly for 3 minutes and 30 seconds until golden and aromatic.

Turn off the heat and continue stirring for 20 seconds.

For the wonton stuffing, use 2 chicken thighs, remove the skin and bone, and cut into pieces.

Chop the chicken with 1 clove of garlic in a mixing bowl.

Chop 1/2 pound of shrimp and add to the mixing bowl.

Add 1/4 teaspoon of grated ginger, 1/4 teaspoon of salt, 1/4 teaspoon of ground pepper, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, 1 tablespoon of sesame oil, and 1 teaspoon of cornstarch to the bowl.

Mix until getting a sticky stuffing.

Slice 6 spring onions, adding most to the stuffing and keeping some for garnish.

Cut cilantro into sections and cut 1 bok choy into quarters.

Use store-bought wonton wrappers for convenience.

To make a wonton, take a wrapper, place 1 teaspoon of stuffing in the center, and pinch the edges to close.

After one hour, remove the wings and bones from the broth, saving the wings for another meal.

Take 1 cup of broth and set it aside off the heat.

Untangle 4 portions of thin egg noodles and cook one portion at a time in boiling water over high heat for 40 seconds, then drain and place in a serving bowl.

Bring the broth to a boil over medium-high heat and add the wontons, cooking for 6 minutes while stirring briefly to prevent sticking.

Once boiling again, pour in the cooled cup of broth and continue cooking to ensure the stuffing cooks well without the wrapper becoming too soft.

Add the bok choy to the broth for 1 minute and then remove it.

Once the wontons are cooked, divide them with the broth into bowls with the noodles.

In each bowl, add a piece of bok choy, a little cilantro, spring onion, and 1 tablespoon of aromatic seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens