A comforting bowl of delicate pork and shrimp wontons floating in a savory, clear chicken broth. This Chinese-American classic is surprisingly easy to make at home and perfect for a chilly day.
Prep40 min
Cook20 min
Servings4
Serving size: 2.5 cups(One serving contains about 1.5 cups of soup and 6 wontons.)
338cal
28gprotein
19gcarbs
16g
Ingredients
227 g Ground Pork (About 1/2 pound)
227 g Shrimp (Peeled, deveined, and finely minced)
24 pieces Wonton Wrappers (Square wrappers)
4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
4 cloves Garlic (2 minced for filling, 2 smashed for broth)
A quick and easy stir-fry of tender egg noodles, crisp vegetables, and a savory soy-based sauce. This Chinese-American takeout classic is better than delivery and ready in under 30 minutes, perfect for a busy weeknight dinner.
Gut-friendly Wonton Soup with flavorful Lo Mein - a quick, comforting lunch for busy days.
This chinese_american dish is perfect for lunch. With 662.6800000000001 calories and 37.39g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tbsp
Shaoxing Wine
(Or dry sherry)
1 tsp Cornstarch
0.25 tsp White Pepper (Ground)
0.5 tsp Salt (For filling, adjust to taste)
8 cups Chicken Broth (Low sodium)
2 heads Bok Choy (Baby bok choy, roughly chopped)
Instructions
1
Prepare the Wonton Filling
In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2
Assemble the Wontons
Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
Spoon about 1 teaspoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
3
Prepare the Broth
In a large pot or Dutch oven, pour in the chicken broth.
Add the sliced ginger and smashed garlic cloves.
Bring the broth to a gentle simmer over medium heat. Let it simmer for at least 10 minutes to allow the aromatics to infuse the broth.
4
Cook the Wontons and Greens
Carefully slide the wontons into the simmering broth. Stir gently once to prevent them from sticking to the bottom.
Cook for 4-6 minutes. The wontons are done when they float to the surface and the filling is cooked through.
Add the chopped bok choy to the pot and cook for another 1-2 minutes, until the leaves are bright green and tender-crisp.
5
Finish and Serve
Remove the pot from the heat. Discard the ginger slices and garlic cloves if desired.
Gently stir in the remaining 1 tbsp of soy sauce and 1 tsp of sesame oil.
Ladle the soup and wontons into four bowls.
Garnish with the sliced green onions and serve immediately.
325cal
9gprotein
45gcarbs
12gfat
Ingredients
450 g Lo Mein Noodles (fresh or dried)
1 tbsp Salt (for boiling noodle water)
4 tbsp Low Sodium Soy Sauce
1 tbsp Dark Soy Sauce (for color)
1 tbsp Shaoxing Wine (or dry sherry)
2 tsp Sesame Oil (divided)
1 tbsp Sugar
1 tsp Cornstarch
0.25 tsp White Pepper
2 tbsp Vegetable Oil (or other neutral oil)
4 cloves Garlic (minced)
1 tbsp Ginger (freshly grated)
2 medium Carrots (peeled and julienned)
1 medium Bell Pepper (any color, thinly sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Snow Peas (trimmed)
3 stalks Scallions (chopped, whites and greens separated)
1 tsp Toasted Sesame Seeds (for garnish)
Instructions
1
Prepare the Noodles
Bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
Cook the lo mein noodles according to package directions until al dente (firm to the bite), typically 3-5 minutes.
Drain the noodles immediately and rinse under cold running water to stop the cooking process.
Toss the noodles with 1 teaspoon of sesame oil to prevent them from sticking together. Set aside.
2
Mix the Sauce
In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, Shaoxing wine, sugar, cornstarch, white pepper, and the remaining 1 teaspoon of sesame oil.
Continue whisking until the sugar and cornstarch are fully dissolved. Set the sauce aside.
3
Stir-fry the Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they begin to soften but are still crisp.
Add the sliced shiitake mushrooms and snow peas. Continue to stir-fry for another 1-2 minutes until all vegetables are crisp-tender.
4
Combine and Finish
Add the cooked noodles to the wok with the vegetables.
Give the sauce a final stir and pour it over the noodles and vegetables.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles are heated through and evenly coated with the sauce.
Turn off the heat and stir in the green parts of the scallions.
5
Serve
Transfer the lo mein to a serving platter or individual bowls.
Garnish with toasted sesame seeds and serve immediately.
