Wonton Char Siu Noodle Soup (叉烧云吞面)

Name: Wonton Char Siu Noodle Soup (叉烧云吞面)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 2 oz (56 g) char siu pork ((Chinese barbecued pork), sliced); 3 heads choy sum ((or baby bok choy, or other greens of your choice)); 1 bundle (about 3.5 oz / 100 g) thin egg noodles; 6 wontons (, homemade or store bought); Fried shallot for garnish ((Optional)); green onion (, sliced (for garnish)); 2 cups chicken broth; 1 slice ginger; 1 teaspoon Shaoxing wine; 1 teaspoon light soy sauce (or soy sauce); 1/8 teaspoon white pepper; 1/4 teaspoon sugar; 1/2 teaspoon sesame oil; salt to taste

Wonton char siu noodle soup combines springy egg noodles, juicy wontons, and sliced BBQ pork in a savory chicken broth—a restaurant-level dish made at home in under 20 minutes using leftover char siu.

🌍Chinese 🏷️Restaurant-style

Total

20 min

Servings

1

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Omnivorescookbook · by Maggie Zhu

Ingredients

2 oz (56 g) char siu pork ((Chinese barbecued pork), sliced)

3 heads choy sum ((or baby bok choy, or other greens of your choice))

1 bundle (about 3.5 oz / 100 g) thin egg noodles

6 wontons (, homemade or store bought)

Fried shallot for garnish ((Optional))optional

green onion (, sliced (for garnish))

2 cups chicken broth

1 slice ginger

1 teaspoon Shaoxing wine

1 teaspoon light soy sauce (or soy sauce)

1/8 teaspoon white pepper

1/4 teaspoon sugar

1/2 teaspoon sesame oil

salt to taste

14 Ingredients

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Instructions

1
Add the chicken broth, ginger and Shaoxing wine into a separate small pot. Cook over medium-high heat until brought to a boil. Add the soy sauce, white pepper, and sugar. Let simmer if you’re still preparing the rest of the ingredients.
2
Bring a medium pot of water to a boil. Add a pinch of salt and a few drops of vegetable oil. Add the choy sum. Cook until turning tender, 40 to 50 seconds. Remove the choy sum and transfer to a plate.
3
Cook the noodles in the same pot according to the package instructions, until al dente. Once done, drain the noodles and transfer to a serving bowl.
4
Boil the wontons in the same pot. If you use my homemade wonton recipes, boil the wontons until they float to the top. Then boil for another 1 to 2 minutes. If using store bought wontons, follow the package instructions.
5
Once done prepping, pour the hot broth over the noodles and top with the wontons. Drizzle with sesame oil. Garnish with sliced char siu pork, choy sum, fried shallot and green onion. Serve hot as a main dish.

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Tips & Notes

Pro tips

Toast the ginger slice in the broth for 30 seconds before adding noodles to deepen the flavor and reduce raw spice.
Add noodles and wontons to already-boiling broth separately—wontons first (3–4 min), then noodles (2–3 min)—to prevent mushiness.
Slice char siu thinly and warm it in the broth just before serving to keep it tender and infuse its flavor into the soup.
Use store-bought wontons to cut prep time; quality varies by brand, so taste-test if new to a source.

Substitutions

Thin egg noodles → ramen noodles or chow mein noodles (adjust cooking time by 30 seconds)
Choy sum → baby bok choy, gai lan, or spinach (cooking time may vary by 30 seconds)
Chicken broth → vegetable broth or pork broth (changes flavor profile slightly)
Light soy sauce → regular soy sauce or tamari (reduces saltiness slightly with tamari)