Singapore-Style Wonton Noodles

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A beloved Singapore hawker classic: springy Hong Kong-style egg noodles tossed in a savory soy dressing, topped with plump pork and shrimp wontons, slices of sweet char siu, and blanched greens. Served with a side of clear broth and sambal chili for the full kopitiam experience.

Nutrition Facts

Per serving (estimated)

• 590 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 1280 mgSodium
• 480 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the wontons

• 200 g ground pork
• 200 g peeled shrimp, finely chopped
• 1 tbsp soy sauce
• 1 tsp each sesame oil, grated fresh ginger, and cornstarch
• 1/2 tsp ground white pepper
• 1 tbsp Shaoxing wine
• 24 square wonton wrappers

For the noodles and assembly

• 500 g fresh thin Hong Kong-style egg noodles
• 200 g char siu (Chinese BBQ pork), thinly sliced
• 1 bunch choy sum, trimmed
• 3 tbsp light soy sauce plus 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 4 cups chicken stock, plus 2 sliced scallions and 2 tbsp sambal chili for serving

Directions

1. In a medium bowl, combine the ground pork, chopped shrimp, soy sauce, sesame oil, ginger, cornstarch, white pepper, and Shaoxing wine. Mix in one direction for about 2 minutes until the mixture becomes sticky and cohesive.
2. Place 1 teaspoon of filling in the center of each wonton wrapper. Lightly moisten the edges with water, fold into a triangle, then bring the two outer points together and press to seal. Repeat with all wrappers.
3. Bring the chicken stock to a gentle simmer in a medium pot. Drop the wontons in and cook for 4 to 5 minutes until the filling is opaque and the wrappers are tender, then keep warm in the broth.
4. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar to make the dressing.
5. Bring a large pot of water to a rolling boil. Add the egg noodles and cook for 1 to 2 minutes until just tender, then drain and rinse briefly under cold water to stop the cooking.
6. Return the hot noodles to the pot off the heat and immediately pour the dressing over them, tossing vigorously so every strand is evenly coated and glossy.
7. Blanch the choy sum in the same boiling water for 30 to 45 seconds until just wilted but still bright green, then drain.
8. Divide the dressed noodles among 4 bowls. Arrange the sliced char siu and blanched choy sum on one side and ladle 6 warm wontons with a little broth on the other.
9. Garnish with sliced scallions and serve immediately with sambal chili and the remaining wonton broth on the side.

Cook’s Notes

• Use fresh Hong Kong-style egg noodles for the authentic springy, bouncy texture; dried noodles work but lack the signature bite.
• Pull the wontons from the broth as soon as the filling turns opaque to keep the shrimp tender and juicy.
• If char siu is unavailable, substitute with thinly sliced roasted pork or pan-seared Chinese sausage for a similar sweet-savory element.
• Dress the noodles while they are still very hot so they absorb the sauce and develop the glossy finish characteristic of the hawker version.
• For a wetter style, pour a small ladle of hot seasoned broth directly over the noodles just before serving.

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