Cycle 14 – Item 107

22 (Sat) April 2023

Shrimp Wonton Noodle Soup

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

In my initial review of this product, I’d noted that the noodles showed promise as an ingredient to be used in an alternate application (see 13.269 Tonkotsu Ramen).

Encountering a new brand of frozen shrimp wontons in a supermarket, I was inspired to try the noodles in a Cantonese-style noodle soup.  A recent attempt at the same dish had fallen a bit short due to the poor quality of noodles and wontons (see 14.012 Shrimp Wonton Noodle Soup).

The noodles and wontons, as well as the bokchoy, were cooked directly in the soup, which was simply water seasoned with chicken powder + fish sauce + white pepper + sugar.

Quite nice.  As hoped, the noodles were chewy and flavorful, very much like Cantonese egg noodles.  The wontons fillings were juicy, and the skins retained their structural integrity.  I look forward to adding this dish to the permanent rotation,

(See also GLOBAL FOOD GLOSSARY)

(See also PULMUONE)