Wonton Noodle Soup – Delishar

When I asked my older daughter what she wanted for dinner, she replied, “Dumplings, long long noodles, and soup!”. So I decided to make this Thai-Chinese fusion version of wonton noodle soup. I’ve made a Chinese/Local dried version of Wanton Noodle in the past before. 

The difference is the filling of the wonton. This version uses fish sauce as seasoning and uses all pork. The previous version was made using a mixture of pork and prawn, and seasoned with soy sauce. The Char Siew or Red BBQ Pork is marinated and cooked differently too. I like both version equally well! However, this version was easier to make. 

I flavoured the broth with lemongrass and ginger because I wasn’t feeling too well. Lemongrass has been known to have anti-bacterial properties, and ginger has anti-oxidant and anti-inflammatory properties too. With healing properties like that, it should be helpful to fight my infection. 

The girls totally enjoyed their dinner, and cleaned their bowl really quickly. Not one drop of broth was left. That was the greatest compliment and appreciation my girls have given me. It made every little effort worth while, especially when I was aching all over and fighting a fever while making this meal for them. That’s the joy of cooking for the people you love. 🙂

For pictorial guide on how to wrap the wonton, go to this post.

Wonton Noodle Soup

Sharon from Delishar

Moo Dang (Thai style bbq roast red pork)

  • 500 g pork shoulder cut to long strip like pork fillet or use pork fillet
  • 7 cloves garlic smashed
  • 2 bunches of coriander roots smashed
  • 1 tbsp Chinese 5 spice powder
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/2 cup fish sauce
  • 1 tsp white pepper
  • 1 tsp red food colouring optional

Lemongrass Broth

  • 8 cups pork or chicken broth
  • 2 stalks lemongrass bruised
  • 6 slices galangal
  • 4 slices ginger
  • 1 yellow onion whole but paper peeled
  • 4 garlic cloves smashed

Ingredients for wanton (Makes about 45 wantons)

  • 500 g minced pork or chicken
  • 1 tbsp fish sauce
  • 1 tbsp shao xing wine
  • 1-2 tsp sesame oil
  • Ground white pepper to taste
  • 1 tbsp grated ginger
  • 2 cloves minced garlic
  • 2 tsp corn flour
  • 1/2 egg
  • 1 stalk spring onion chopped
  • 1 packet of wanton wrapper
  • Little bowl of water to seal dumplings

Dish Assembly

  • Fresh egg noodles blanched as per packing
  • Left over minced pork mixture blanched
  • Chye sim blanched
  • Cooked wonton
  • Moo Dang Thai roasted red pork
  • Lemongrass broth
  • Chopped cilantro
  • Thai chilli flakes optional
  • Garlic oil optional

Moo Dang

  • Mix fish sauce, honey, sugar, white pepper, and chinese 5 spice in a mixing bowl.

  • Whisk to combine, then add garlic and coriander.

  • Use a fork to pierce the pork shoulder / fillet for marinade to penetrate in.

  • Place pork into marinate and use your hands to massage the marinate into the meat.

  • Use a glove to prevent staining.

  • Cling wrap the bowl, and allow to marinate for 1 hour to 24 hours.

  • Preheat oven to 200C.

  • On a foil lined and lightly greased baking tray, place pork on top without touching each other.

  • Spoon some of the marinade on to pork.

  • Allow to bake for 40 minutes, basking once again with left over marinate half way through.

Lemongrass Broth

  • Place everything into a stock pot, and bring to a boil.

  • Lower to a simmer, cover, and allow to simmer for 15-20 minutes.

  • Scoop out ginger, galangal, lemongrass, garlic, and onion before serving.


  • Put all the ingredients for wanton except for the wrapper into a large mixing bowl.

  • Use a wooden spoon or chopsticks to mix meat in one direction until meat is stringy.

  • Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.

  • You will need a little bowl of water to seal the wanton.

  • Place about 1 tsp of meat filling on wanton wrapper.

  • Dip finger into water and apply around the bottom edges

  • Fold and seal the edges.

  • Fold in half again length wise and pinch the ends together.

  • Continue until done.

  • I lay mine out on a tray so it will not stick together when I freeze it.

  • To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.

  • If cooking immediately, then no need to freeze.

  • There is no need to defrost wonton before cooking.

  • Cook wanton in a boiling pot of water for about 3 minutes or until cooked.

  • After wanton is cooked, take it out and set aside.

Noodle Assembly

  • Assemble by adding noodle to bowl.

  • Cook your noodle serving by serving.

  • Top with blanched minced pork, chye sim, wonton, moo dang.

  • Scoop broth over toppings.

  • Garnish with chopped cilantro, thai chilli flakes, and a little drizzle of garlic oil.

Adapted from Moo Dang adapted from Foodtraveltv

2 wonton noodle soup

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Chilli Crab & Scallop Wonton Ravioli – Delishar

I am obsessed with chilli. Hot & spicy chilli peppers. I find it difficult to order something without that spicy kick, so much so that I always bring my own packets or sambal terasi whenever I’m travelling to the USA or European countries.  I’ve made a few variations of dishes, creating fusion between the east and west with the concept of the popular Singapore Chilli Crab. The dishes I’ve shared are Chilli Crab Cake Pasta, Chilli Crab Burger, and Chilli Crab Cream Pasta. Today, it’ll be another east meet west fusion. 

The inspiration popped up while I was cooking with the founder of Cirrus Culinnaire. She was teaching me how to make her famous ravioli from scratch, and that lady is a perfectionist! Her handmade pasta was rolled until paper thin, it was not easy for me to pass her test. I asked why do we need to roll it so thinly, and she explained that it makes a world of difference with the texture. The ravioli we purchase outside usually has pretty thick doughy wrappers and very little filling. I have to agree to that.

Crab ravioli 5

Already, I’m not a big fan of working with dough. So having to roll it over and over again through the pasta machine, and making sure it doesn’t tear was really work intensive. So when I went home, I improvised. Being the lazy efficient cook that I am, I used wonton skin to save me the trouble of working with dough. 😛 It worked out really well, and saved me so much time / heartache.

The cream cheese serves 2 purpose in this dish. It acts as a binder to hold the crab meat together, and the creaminess helps to balance and tone down the spiciness of the chilli crab sauce. He husband kept saying, “wow, that’s really good” while he was enjoying his serving. Went back into the kitchen and helped himself to a 2nd serving. Definitely something to try if you are looking to impress your guests! And so much cheaper to make than to purchase too!  


Chilli Crab Wanton Ravioli


Makes about 22 ravioli.
Serves 4-6 people

Wonton Ravioli

  • 500 g crab meat I used OKEANOSS from ntuc
  • 22 bay scallops
  • 113 g cream cheese softened
  • 3 tbsp chopped coriander leaves / cilantro
  • 1 pack of wonton skin about 50 pieces
  • Salt and pepper to taste

Chilli Crab Sauce

  • 2 shallots
  • 3 cloves garlic
  • 1 inch thumb ginger
  • 1 stalk lemongrass
  • 2 chilli padi seeds removed (or to taste)
  • 1/2 cup ketchup
  • 1 tbsp vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp belacan chilli or to taste
  • 3/4 cup chicken stock
  • 1 egg lightly beaten
  • salt and pepper to taste
  • 1 tbsp oil
  • spring onions to serve

Wonton Ravioli

  • In a large mixing bowl, add cream cheese, crab meat, and cilantro.

  • Season with salt and pepper.

  • Place a wonton wrapper on work surface, scoop about 1 heaping tbsp of filling on the wonton.

  • Push a bay scallop into the middle of the filling.

  • Using your finger or a brush, wet the sides with water.

  • Lay another piece of wonton skin over, and start sealing the sides, making sure there’s no air trapped in there.

  • Then lay it on a tray lightly dusted with flour until ready to use.

  • Cover with a damp cloth while you continue wrapping the rest.

  • To cook, bring a pot of water to boil, then add some olive oil.

  • Drop ravioli on the olive oil to coat so that it doesn’t stick.

  • Cook in batches, so not over crowd your pan/pot.

  • Cook for 3-4 minutes or until done. (about 5-6 minutes if frozen)

  • Drain and plate on serving plate.

Chilli Crab Sauce

  • In a food processor, blend together ginger, garlic, shallot, chilli padi, and lemongrass to get a paste.

  • Add a splash of chicken stock if it’s not blending well.

  • In your frying pan, add 1 tbsp oil, and saute paste with belacan chilli for a minute.

  • Then add in chicken stock, and ketchup

  • Season with vinegar, sugar, salt and pepper.

  • Bring to a boil, then lower heat to medium

  • Slowly drizzle in beaten egg while swirling with spatula to thicken sauce.

  • When sauce is thicken and egg is all cooked, remove from heat.

To assemble

  • Plate ravioli on plate, then drizzle some chilli crab sauce over.

  • Garnish with spring onions and serve.

To get rid of the fishy smell of frozen crab meat.
Soak it in milk for 30 minutes, drain and squeeze out all the liquid.
Freeze the prepared ravioli on a single layer and transfer to zip lock back for storage after it is frozen.

Crab ravioli 4

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