Wonton Braised Noodles
Lee Kum Kee

Wonton Braised Noodles

Serves 2
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If you like wontons then you will love them mixed with braised noodles. This dish tastes so good, and would you believe it can be cooked up in around 20 minutes? Take a look at our recipe below with some great tips on how to prepare your wontons.


200g fresh wonton noodles
25 pcs fresh wonton pastries
400ml chicken stock
300g raw prawns, peeled and de-veined (Finely chopped half of the prawn and roughly chopped the rest in bigger chunks)
1 spring onion, finely chopped
½ thumb sized piece of ginger, finely chopped
Small handful coriander
Handful fresh shiitake mushrooms, finely chopped


¼ tsp salt
1 tsp sugar
½ Tbsp cornflour


Spring onion, finely sliced in ring


1 Place spring onion, ginger, and mushrooms in a mixing bowl.
2 Mix Marinade with Filling.
3 Boil Stock on a medium heat for 15 minutes.
4 Fill a saucepan ¾ full of hot water and bring to boil. Once boiling, add noodles and blanch for 1.5 minutes and fish them with tongs and drain. Follow the tips to fold the wontons.
5 Boil the wontons in the same water for 3-4 minutes on a medium heat. Remove the wontons and then bring the water or soup back to the boil.
6 Before serving, dunk the noodles into the Stock for 30 seconds, then serve in a bowl.
7 Place the hot wontons on top of the noodles, spoon 1 ladle of Stock over the noodles and wontons.
8 Add Garnish. You can also add 2 tablsespoon Lee Kum Kee Chiu Chow Chilli Oil as dipping sauce (optional).


1 How to fold the wonton: Place the pastry diagonal to you and add 1 tsp filling into the centre. Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape. Repeat until all the pastry or filling has been used.
2 Alternative for vegetarian: Veggie dumplings (Chinese chives, shiitake mushrooms, carrots)
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