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.

WONTON MEIN (noodles)

Wonton Mein (noodles)

Serves: Makes: 35-40 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g Pork Mince with at least 10% fat
  • ¾ tsp Salt
  • ¾ tsp Sugar
  • Pinch White Pepper
  • ½ tsp Sesame Oil
  • 2 tbsp Shaoxing Wine
  • 1 tsp Fish Sauce
  • 2 tbsp Garlic chives chopped fine (optional)
  • 4 Spring Onions chopped fine
  • 2 tsp Oil
  • ½ tsp Cornflour
  • 1 tbsp Water
  • 180g Prawns raw, cleaned and chopped (not too small)
  • ½ packet Wonton wrappers (square shape, egg, wonton pastry)
  • 700ml Chicken Stock
  • 4 Spring Onions cut into large 2” pieces
  • 1 tbsp Fish Sauce
  • 2 tbsp Soya Sauce
  • 1 tsp Sesame Oil
  • Pinch White pepper
  • Large knob of ginger
  • Salt to taste
  • 350g Egg Noodles
  • OTHER OPTIONAL: Tofu Knots, Bok Choy, Chinese Shiitake Mushrooms
  • GARNISH: Spring Onions, Chilli Oil



  1. In a food processor blitz, all wonton ingredients together except the wrappers and prawns. Blitz for 5 minutes until it forms a paste.
  2. Remove into a bowl and mix in the chopped prawns.
  3. To make the wontons: take a wrapper in your hand and add a teaspoon of filling.
  4. Using your finger wet the edges of the wrapper like a seal and fold in half to make a triangle, then bring in the two outer corners and press to seal. Continue until you use up all the filling.
  5. If adding Chinese shiitake mushrooms, soak mushrooms in boiling water for 20 minutes, drain and set aside (you can add some of the mushroom soaking liquid to the soup if you want the extra mushroom umami)
  6. Cook noodles according to packet instructions, drain and set aside
  7. Simmer all the soup ingredients (except the noodles) in a large saucepan for about 5 minutes, bring to a boil. If using tofu knots and bak Choi, add these now
  8. Add the wontons and cook for 4-5 minutes until the skins are translucent and your veggies are cooked to your liking
  9. Add noodles to the hot soup
  10. Serve immediately garnished with more chopped spring onions and your favourite chilli oil.
  11. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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