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Wonton Char Siu Noodles

Wonton Char Siu Noodles

Tender char siu pork, juicy pork-and-shrimp wontons, and springy egg noodles in a light, savory broth. A cozy, slurpable bowl made at home.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 4

Ingredients
 

Main Ingredients

  • 12 oz pork shoulder, sliced into strips
  • 2 tbsp hoisin sauce for char siu marinade
  • 1 tbsp honey for char siu marinade
  • 1 tbsp soy sauce for char siu marinade
  • 1 tbsp oyster sauce for char siu marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp grated ginger for char siu marinade
  • 1 tsp minced garlic for char siu marinade
  • 0.5 tsp five-spice powder
  • 0.25 tsp kosher salt
  • 8 oz ground pork for wonton filling
  • 3 oz raw shrimp, finely chopped for wonton filling
  • 2 tbsp chopped scallions for wonton filling
  • 1 tsp grated ginger for wonton filling
  • 1 tsp soy sauce for wonton filling
  • 0.5 tsp sesame oil for wonton filling
  • 1 tsp cornstarch for wonton filling
  • 1 tbsp water for wonton filling
  • 6 oz wonton wrappers
  • 4 cup low-sodium chicken broth
  • 1 tbsp soy sauce to season broth
  • 1 tsp sugar to balance broth
  • 0.25 tsp white pepper
  • 1 tsp sesame oil for finishing
  • 8 oz thin egg noodles
  • 6 oz baby bok choy, halved or choy sum
  • 2 tbsp sliced scallions for garnish
  • 1 tbsp chili oil optional, for serving
  • 1 tbsp toasted sesame seeds for garnish

Instructions

Preparation Steps

  • Whisk hoisin, honey, soy, oyster sauce, Shaoxing wine, ginger, garlic, five-spice, and salt. Coat pork and marinate 20 minutes.
  • Heat oven to 425°F. Arrange pork on a foil-lined pan. Roast 12–15 minutes, flipping once, until browned. Rest, then slice thin.
  • Mix ground pork, shrimp, scallions, ginger, soy, sesame oil, cornstarch, and water until sticky and well combined.
  • Fill wontons: Place a wrapper down, add a small spoon of filling, moisten edges, fold to seal, then pinch corners together.
  • Simmer chicken broth with soy, sugar, and white pepper for 5 minutes over medium heat.
  • Blanch bok choy in the hot broth for 1–2 minutes until crisp-tender. Remove and keep warm. Maintain a gentle broth simmer.
  • Boil a large pot of water. Cook wontons 3–4 minutes until they float and are cooked through. Transfer to a warm bowl.
  • In the same water, cook egg noodles until just tender, 1–2 minutes. Drain well.
  • Assemble bowls: Divide noodles, add several wontons and bok choy, then ladle in hot broth. Top with sliced char siu.
  • Finish with a drizzle of sesame oil and chili oil. Sprinkle scallions and sesame seeds. Serve immediately.

Notes

Try swapping baby bok choy with blanched gai lan or spinach. Short on time? Use store-bought char siu and focus on fresh wontons. Freeze extra uncooked wontons on a sheet pan, then bag them; boil from frozen for an easy future meal.
This recipe is an original creation inspired by classic Wonton Char Siu Noodles flavors. All ingredient ratios and instructions are independently developed.