Wanting to eat noodles is a basic and natural yearning for Asian people. The first mouthful makes the first and lasting impression. The soup, the noodles and the toppings all have to taste good. It is quite a tall order but is not that difficult to fill. Having said that, the best noodle soup in town still eludes me and I have to make mine at home.
No matter how often we eat noodles, I always look forward to a good noodle soup. The broth used dictates the quality of the dish. Beef and pork bones boiled for hours create a very tasty, highly prized soup. I like adding beef tendons to my stock for a rich, buttery flavour.
Fresh noodles are the best for noodle soups. The taste and texture is far superior than dried noodles. The toppings contribute to the taste of the soup as well as dictate the flavour of the noodle dish.
When I was growing up, this was my favourite noodle soup. It has a surf and turf theme going and I love it so much. Aside from red braised beef, pure prawn wontons top the wonton noodles in a rich broth. The secret to the taste of the beef is in the beef itself. Flank or brisket are the best for this dish. The melt-in-your mouth wontons are bursting in the pure flavour of prawns. The usual toppings of fresh Chinese leaves, spring onions and crispy fried onions complete the dish. I am very partial to spring onions and like a lot on my soup. It is so satisfying yet when it's finished you'll wish that you can have some more.
Ingredients for the prawn wontons:
(yield: 16 wontons)
(yield: 16 wontons)
200 gms. prawns, roughly chopped
2 tbsps. chopped spring onions (white parts only)
1 tbsp. light soy sauce
1 tsp. sesame oil
2 tsps. corn flour
wonton wrappers
Instructions:
Mix all of the ingredients together, except for the wrappers.
Put a teaspoon of the mixture in the middle of a wonton wrapper and gather the four corners to enclose the filling.
Boil a water in a wok or pot. Drop the wontons in and simmer for 3-4 minutes until the wrappers are wrinkled. Do not overcook.
Drain and transfer to a dish. Set aside.
To assemble, you will need:
6 c. of good beef stock
300 gms. of fresh wonton noodles
3 pcs. of Chinese leaves/Napa cabbage, cut into strips and blanched
1 bunch of spring onions, sliced into rounds
crispy fried onions (store bought)
red braised beef slices (recipe here)
To make a good stock, cover the bones with cold water in a big stock pot. Bring to a boil and skim off the scum as they float. Add in onions and celery and simmer for several hours. Strain before using.
To make a good stock, cover the bones with cold water in a big stock pot. Bring to a boil and skim off the scum as they float. Add in onions and celery and simmer for several hours. Strain before using.
Boil the noodles until just al dente. It will continue to cook when you add in the broth. Divide between four bowls. Ladle the broth over each bowl.
Top the noodles with four wontons each, the beef slices, Chinese leaves and spring onions. Sprinkle with the fried onions.
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