Wonton Char Siu Noodle Soup (叉烧云吞面)
This cozy noodle soup combines juicy pork wontons, savory char siu, and a rich chicken broth deepened by oyster sauce, sesame oil, and soy. Made quickly in a pressure cooker for maximum flavor and tenderness, it's the perfect bowl for cold days or busy nights.
Equipment
- 1 Mixing bowl For pork filling
- 1 Pressure cooker For broth and cooking
- 2 Pots For boiling wontons and noodles
Ingredients
Main Ingredients
- 12 Wonton wrappers
- 150 g Ground pork
- Soy sauce
- Light soy sauce
- Sesame oil
- White pepper
- Sugar
- Green onions chopped
- 250 g Egg noodles
- 200 g Char siu sliced
- 4 cups Chicken broth
- 1 tablespoon Oyster sauce
- 1 tablespoon Sesame oil for broth finishing
- Bok choy blanched
Instructions
Instructions
- Mix ground pork with soy sauce, sesame oil, white pepper, sugar, and chopped green onions in a bowl. This is your wonton filling - scrappy but flavorful.
- Plop about a teaspoon of filling in the center of each wonton wrapper. Fold ‘em up and wet the edges with water to seal. Don’t be shy - get those edges tight so filling stays put.
- Boil a pot of water and cook your wontons for 4 to 5 minutes until they float to the top. Remove and set aside.
- In a separate pot, cook egg noodles according to the package. Drain and set aside.
- Add chicken broth, oyster sauce, light soy sauce, sugar, and sesame oil to the pressure cooker. Bring to a simmer.
- Add the wontons and char siu slices. Close lid, seal, and cook on high pressure for 3 minutes. Let it natural release briefly.
- Divide noodles into bowls, ladle soup, wontons, and char siu on top, and garnish with blanched bok choy. Serve hot.
Notes
To save time on busy days, use frozen wontons or pre-sliced char siu. Cook noodles ahead of time and reheat before assembly. Always add bok choy fresh for that perfect crunch.