Growing up in Hong Kong, I had wonton mein for school lunches in the canteen… no really… it was amazing… (we even had the best cha sui rice ever!!!)… I’ve been wonton to share this one for ages now… 🤣
The most authentic Hong Kong-style wonton mein has a broth made from pork bones, prawn heads and dried flounder fish… my version is a much quicker and easier soup base made with store cupboard ingredients but still tastes damn good. The wontons have a filling of pork, prawns, garlic chives, spring onions, Shaoxing wine, soya sauce, sesame oil and fish sauce.
Sub the pork for chicken if you prefer, or stick to just prawns… I make a double or even triple batch to freeze most times. I used medium thickness always egg noodles because that’s what I had; however, a traditional wonton mein uses much thinner egg noodles.
I added some Chinese shiitake mushrooms, bok choy and tofu knots to these bowls and, of course, lashings of chilli oil.