Ginger Pork Wonton Noodle Soup

⏱ 45 min · Serves 4

Silky pork-and-prawn wontons bobbing in a clear, gingery broth with springy egg noodles and crisp greens. It tastes like a Hong Kong noodle shop but comes together in one pot on a weeknight.

Per serving: 515 kcal · 34.0g protein · 62.0g carbs · 14.0g fat

Ingredients

• 200g pork mince
• 150g raw prawns, peeled and finely chopped
• 2 spring onions, finely sliced, plus extra to serve
• 1 tbsp finely grated fresh ginger
• 1 garlic clove, grated
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour
• pinch of white pepper
• 28-32 wonton wrappers
• 1.5 litres good chicken stock
• 3 slices fresh ginger
• 1 tbsp Shaoxing rice wine (optional)
• 1 tbsp light soy sauce, for the broth
• 1 tsp caster sugar
• 250g fresh thin egg noodles (or 200g dried)
• 200g pak choi or choi sum, halved lengthways
• chilli oil and white pepper, to serve

Method

1. Mix the pork, prawns, spring onions, grated ginger, garlic, soy sauce, sesame oil, cornflour and white pepper in a bowl until sticky and well combined. Chill for 10 minutes.
2. Lay out a wonton wrapper, put 1 heaped teaspoon of filling in the centre, wet the edges with water, fold into a triangle and press out the air, then bring the two long corners together and pinch to seal. Repeat with the rest; keep under a damp tea towel.
3. Put the stock, ginger slices, Shaoxing wine, soy sauce and sugar in a saucepan. Bring to a gentle simmer and cook 10 minutes, then fish out the ginger. Taste and adjust seasoning.
4. Bring a large pot of water to the boil. Cook the noodles for 1-2 minutes (or per packet), then lift into four warm bowls.
5. Blanch the greens in the same water for 1 minute and divide between the bowls.
6. Drop the wontons into the boiling water in two batches and cook for 3-4 minutes, until they float and the filling is opaque. Lift out with a slotted spoon and share between the bowls.
7. Ladle over the hot broth, scatter with extra spring onion, and serve with chilli oil and a pinch of white pepper.