Name: Wonton and BBQ Pork Noodle Soup | Marion's Kitchen
Prep time: 20 min
Cook time: 55 min
Yield: 4
Ingredients: 8 cups chicken stock; 4 garlic cloves, peeled and lightly bruised; 4cm piece ginger, sliced and lightly bruised; 2 whole star anise; 400g (14 oz) pork ribs, cut into individual ribs; 1 tbsp light soy sauce; 1 tsp sea salt; 600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice); 200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced; 200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces; Finely sliced spring onion (scallions) to serve; Wontons; 200g (8 oz) pork mince; 100g (3.5 oz) peeled prawns, finely chopped; ¼ cup finely sliced spring onion (scallions); 1 tsp sesame oil; ½ tsp sea salt; ¼ tsp ground white pepper; 1 tbsp water; 1 tsp corn flour (cornstarch); 20 wonton wrappers

Wonton & BBQ Pork Noodle Soup

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This recipe has all my favourite words in it! I mean, who doesn’t love wontons, BBQ pork, noodles AND soup, right. It’s an iconic street food dish in Thailand for a reason, and it’s one of my favourite meals to make when I’m relaxing at home and need a big bowl of warming soup to keep me company.

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Wonton & BBQ Pork Noodle Soup

PREP TIME

20 minutes

COOK TIME

55 minutes

SERVES

Ingredients

8 cups chicken stock

4 garlic cloves, peeled and lightly bruised

4cm piece ginger, sliced and lightly bruised

2 whole star anise

400g (14 oz) pork ribs, cut into individual ribs

1 tbsp light soy sauce

1 tsp sea salt

600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)

200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced

200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces

Finely sliced spring onion (scallions) to serve

Wontons

200g (8 oz) pork mince

100g (3.5 oz) peeled prawns, finely chopped

¼ cup finely sliced spring onion (scallions)

1 tsp sesame oil

½ tsp sea salt

¼ tsp ground white pepper

1 tbsp water

1 tsp corn flour (cornstarch)

20 wonton wrappers

Steps

For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.
In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.
Skim any scum from the surface of the broth. Strain the broth and keep warm.
Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.
Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.
Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

Dumplings Noodles Pork Soups Wontons

FROM THE SHOP

Wonton & BBQ Pork Noodle Soup

This recipe has all my favourite words in it! I mean, who doesn’t love wontons, BBQ pork, noodles AND soup, right. It’s an iconic street food dish in Thailand for a reason, and it’s one of my favourite meals to make when I’m relaxing at home and need a big bowl of warming soup to keep me company.
PREP TIME	20 minutes
COOK TIME	55 minutes
SERVES	4

Ingredients

8 cups chicken stock

4 garlic cloves, peeled and lightly bruised

4cm piece ginger, sliced and lightly bruised

2 whole star anise

400g (14 oz) pork ribs, cut into individual ribs

1 tbsp light soy sauce

1 tsp sea salt

600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)

200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced

200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces

Finely sliced spring onion (scallions) to serve

Wontons

200g (8 oz) pork mince

100g (3.5 oz) peeled prawns, finely chopped

¼ cup finely sliced spring onion (scallions)

1 tsp sesame oil

½ tsp sea salt

¼ tsp ground white pepper

1 tbsp water

1 tsp corn flour (cornstarch)

20 wonton wrappers

Steps

For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.
In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.
Skim any scum from the surface of the broth. Strain the broth and keep warm.
Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.
Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.
Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

Dnna

October 23, 2023

Amazing

this is one I will definitely cook again. DELICIOUS!

April

July 18, 2023

Delicious!

Super easy to make so I will admit that I omitted the wontons just as a personal preference open, I just really love noodles. I used the recipe included for the pork roast and it was delicious. Also, I did cut down on the Ginger. Just a wee bit again just for preference. I would highly recommend. Thank you so much for sharing your wonderful recipe!

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