Spicy Wonton Noodles Recipe

Prepare and simmer broth

In a large pot, combine 6 cups chicken broth and 2 cups water. Add smashed ginger, smashed garlic, and scallion whites. Bring to a gentle boil over high heat, then reduce to a simmer. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt. Simmer gently, partially covered, for 20 minutes to meld flavors.

After simmering, skim any foam and taste the broth; adjust seasoning with more soy sauce or salt if needed. Keep broth hot on low heat while preparing wontons and noodles.

Make filling

In a medium bowl, combine 10 oz ground pork and 4 oz chopped shrimp. Add 2 sliced scallion greens, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp soy sauce, 1 tsp Shaoxing wine, 1/2 tsp sesame oil, 1 tsp cornstarch and 1/4 tsp white pepper. Mix thoroughly until mixture is sticky and cohesive (about 1-2 minutes). Chilling filling for 10 minutes firms it and makes wrapping easier but is optional.

Fill and fold wontons

Lay a wonton wrapper square on a dry surface. Keep remaining wrappers covered with a damp towel to prevent drying. Place about 1 teaspoon (approximately 10-12 g) of filling in the center of each wrapper. Dip your finger in the cold water and moisten the wrapper edges. Fold wrapper in half to make a triangle, press out excess air and seal edges tightly. Bring the two opposite corners of the triangle together, overlap slightly and press to seal to form the classic wonton shape. Repeat until all filling is used (makes ~24 wontons).

Cook wontons

Bring a separate large pot of water to a rolling boil. Add wontons in batches (do not overcrowd). Stir gently to prevent sticking. Cook for 4-5 minutes until wrappers become translucent and filling is cooked through (internal temp 165°F/74°C if checked). Use a slotted spoon to transfer cooked wontons to a plate; set aside. Keep warm.

Cook noodles and greens

In the same boiling water used for wontons (or fresh boiling water), cook 12 oz noodles according to package instructions until just al dente (fresh noodles 2-3 minutes, dried 6-8 minutes). During the last 30–45 seconds of noodle cooking, add 6 oz bok choy or baby spinach to blanch. Drain noodles and greens well in a colander and briefly rinse with hot water to remove excess starch (optional). Divide noodles and greens among serving bowls.

Assemble spicy sauce

In a small bowl combine 3 tbsp chili oil, 1 tsp Szechuan chili crisp (if using), 1 tsp soy sauce and 1 tsp black or rice vinegar. Taste and adjust heat/salt balance—add more chili oil for heat or a pinch of sugar if vinegar is too sharp.

Assemble bowls

Ladle 1 to 1 1/4 cups (about 300 ml) hot strained broth into each bowl over the noodles and greens. Arrange 6 wontons per serving on top of the noodles. Spoon 1 to 1 1/2 tbsp spicy sauce over wontons and noodles (more for a spicier bowl). Garnish with sliced scallions and 1-2 tbsp chopped cilantro if using. Finish with an extra drizzle of sesame oil (optional). Serve immediately.