🚨 The dry version of wonton noodle soup is great for kids as it can be consumed over time without the texture of the egg noodles deteriorating. The preparation of the egg noodles are key to obtain the ideal texture.
Dry wonton noodle soup is like instant Indomie Mi Goreng (Indonesian dry instant noodles) but with sauce and seasonings which you have complete control of. If you would love to introduce your kids to wonton noodle soup, do your kids a favour and give the dry version a whirl first to get them hooked on it’s inviting flavours!
🌐 Get the recipe: bit.ly/43i0XYf
🛒 Duncan Lu Anchovy Salt: bit.ly/3BKfvUU
🛒 Son Fish Sauce: bit.ly/3g9tr3V
📝 Ingredients:
Garlic oil
4 cloves of garlic minced
3 tablespoons neutral cooking oil
Sauce
8 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoon sesame oil
2-3 tablespoons garlic oil
½ teaspoon anchovy salt or sea salt
3 teaspoons sugar
Wonton
500g prawn cutlets
500g pork shoulder minced
½ bunch spring onions thinly sliced
1 ½ tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon anchovy salt
1 teaspoon sea salt
1 ½ teaspoon sugar
½ teaspoon white pepper finely ground
250g (approx 25) wonton wrappers.
Others
400g fresh egg noodles
2 bunches of choy sum or bok choy
½ bunch coriander optional
½ bunch spring onions thinly sliced
Fried shallots
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💛 ABOUT DUNCAN LU
Duncan Lu is a TV cooking show finalist, cooking presenter, recipe writer and astute home cook of Vietnamese cuisine. He is Vietnamese-Australian and enjoys food from all cultures around the world and aspires to share this passion with kids and young people in Australia.
Duncan competed on Channel 7's Plate of Origin cooking show where he served Vietnamese home-style recipes to Matt Preston, Manu Feildel and Gary Mehigan.
Duncan lives in Australia and likes to spend his time studying, refining and simplifying family recipes that have been passed on from his mum and grandparents.