Wonton Noodles

Cantonese wonton noodles are a benchmark of Hong Kong and Guangdong cooking. The broth is a long-simmered stock of dried flounder, pork bones and dried shrimp, producing a clean, faintly sweet base with notable umami depth. The wontons use an almost translucent skin wrapped around a mixture of whole prawn plus a little minced pork, so each wonton feels plump and springy. The noodles are thin, alkaline egg noodles (bamboo-beaten in traditional shops) cooked separately and rinsed before serving to prevent murkiness in the broth. A bowl typically holds three to five wontons over a neat bundle of noodles. Variations include dry-style (peanut or soy sauce dressing, no broth) and versions with cloud ear mushroom added to the filling.