 Breadcrumbs

  



   ![Wonton Braised Noodles With Tobiko](https://media.sheerluxe.com/Ct6GGr0TXs2-TSmG86aoXDP5Rvo=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F02%2Fwonton-noodles-jpg.jpg?itok=GdpEzEhO)

  

 

 



 

 

[Food](/life/food)

 /  17 February 2022  

#  Wonton Braised Noodles With Tobiko  


Just in time for the weekend – if you've ever fancied getting creative and making your own wontons, this is the recipe for you. There are even handy assembly instructions included to help you get them right...  


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All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

Serves

 2 

 



Total Time

 30 Minutes  Plus folding the dumplings  

 



 

 

Ingredients

    200g of fresh wonton noodles  

   25 pieces of fresh wonton pastries  

 



  

 For the topping (optional):   


   2 tsp of tobiko/salmon roe  

 



  

 For the stock:  


   400ml of chicken stock  

   1 tbsp of Lee Kum Kee Premium Oyster Sauce  

   ½ tbsp of Lee Kum Kee Premium Light Soy Sauce  

 



  

 For the filling:  


   300g of raw prawns, peeled and de-veined (finely chop half &amp; roughly chop the rest)  

   1 spring onion, finely chopped  

   ½ thumb sized piece of ginger, finely chopped  

   1 small handful of coriander  

   1 handful of fresh shiitake mushrooms, finely chopped  

 



  

 For the marinade:  


   1 tsp of Lee Kum Kee Premium Oyster Sauce  

   ½ tsp of Lee Kum Kee Pure Sesame Oil  

   ¼ tsp of salt  

   1 tsp of sugar  

   ½ tbsp of cornflour  

 



  

 For the garnish:  


   Spring onion, finely sliced in rings  

 



  

 For the Dipping Sauce (optional):   


   2 tbsp of Lee Kum Kee Chiu Chow Chilli Oil  

 



  

 



Method

 Step 1 

Place the spring onion, ginger, and mushrooms in a mixing bowl.



 Step 2 

Mix the marinade with the filling.



 Step 3 

Boil the stock on a medium heat for 15 minutes.



 Step 4 

Fill a saucepan three-quarters full of hot water and bring to the boil. Once boiling, add noodles and blanch for 1 ½ minutes and fish them with tongs and drain.



 Step 5 

Boil the wontons (usually 5-6 wontons per serving) in the same water for 3-4 minutes on a medium heat. Remove the wontons and then bring the water or soup back to the boil.



 Step 6 

Before serving, dunk the noodles into the stock for 30 seconds, then serve in a bowl.



 Step 7 

Place the hot wontons on top of the noodles, spoon 1 ladle of stock over the noodles and wontons.



 Step 8 

Scatter 2 teaspoons of tobiko or salmon roe over the wontons and add the garnish.



 Step 9 

A tip to fold the wonton: place the pastry diagonal to you and add 1 tsp of filling into the centre. Dip your fingertip lightly into a bowl of water and run the tip around the edges of the pastry. Overlap the edges to form a triangle and then pick the pasty up and gather the sides together to form a fan-like, money bag shape. Repeat until all the pastry or filling has been used.



 



 

 

 

 

 

 

 

Recipe courtesy of [Lee Kum Kee](https://uk.lkk.com/)

 

 

 

 

  

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