Comments on: Wonton soup recipe- How to prepare homemade wonton noodles

By: CP

CP — Mon, 25 Sep 2023 03:00:19 +0000

The best wonton noodles at SF Bay Area restaurants have a distinctive savory taste. I’ve made fresh, used dried egg b]noodles from HK but never figured out the secret. Do you know? Also, flounder powder is available at markets in SF Chinatown, oddly not out in the Richmond shops.

By: KP Kwan

KP Kwan — Sat, 26 Nov 2022 01:08:54 +0000

In reply to CW. I do not have any special skills to share. However, I usually wash the heads and the shells with plenty of water, then use them to boil the soup. If I intend to use them to make Penang shrimp noodles, I will drain them dry first. After that, use some oil for stir-frying them until fragrant. I then crushed them before adding them to water to boil. After boiling, remove the crushed shells and the heads with a wire mesh strainer.

By: CW

CW — Thu, 24 Nov 2022 22:40:35 +0000

Hi. Thank you for sharing your recipe. I don’t normally cook shrimp. Would you please share how to clean shrimp shells? I look forward to making the Wonton Noodle Soup 🙂

By: KP Kwan

KP Kwan — Mon, 10 Jan 2022 00:58:07 +0000

In reply to GG. Wonton noodles are made with flour, egg, kansui, and salt. It has a slightly different texture than other noodles. However, you can also use them to prepare fried noodles (chow mien). The best way is to get some help from the grocery store owner, as they may look similar to other noodles.

By: GG

GG — Sun, 09 Jan 2022 20:21:36 +0000

Are wonton noodles same noodle used in wonton wrappers? Are they the same as chow mien noodles?
At the grocery store they have chow mien noodles or egg noddles or shrimp noodles. Can you recommend one? Thank you.

By: KP Kwan

KP Kwan — Tue, 04 May 2021 01:48:47 +0000

In reply to Alexandre Lee. I do not make the noodles from scratch, so I don't think I can offer any advice :)

By: Alexandre Lee

Alexandre Lee — Fri, 30 Apr 2021 08:17:39 +0000

Excellent recipe!
I’m from Brazil and had eaten a HK wonton with the springly ultra super al dente noodle that has no other like it.
Do you have any idea what makes it al dente? I’ve already tried using HK flour, duck eggs and alkaline water from a course that I had in HK, but it didn’t get any close to what I had in HK.

By: KP Kwan

KP Kwan — Sun, 21 Feb 2021 00:56:31 +0000

In reply to Julie Gapusan.

Hi Julie,
Yes, I mean cornstarch. It is starch. I will make some changes to the text to make it clear.
Thanks for pointing out the confusion.
JP Kwan

By: Julie Gapusan

Julie Gapusan — Sun, 21 Feb 2021 00:48:49 +0000

We cannot wait to make your wonderful Wonton soup recipe.

I have a question about the cornflour.
Do you mean actual corn flour or cornstarch? Thank you.

My husband is Filipino from Hawaii and a good cook, my father was a fisherman when I was young. We both understand that dried fish in many recipes can bring great flavor and were very excited when we saw the ingredient list.

Thank you sir for sharing this recipe! We will certainly look at your other recipes and give some a try!

By: KP Kwan

KP Kwan — Wed, 27 Jan 2021 00:43:28 +0000

In reply to nicole gauthier. Thank you :)