Wonton Noodles (Wonton Mein)

Wonton noodles is the breakfast of Hong Kong, a steaming bowl of springy egg noodles and delicate shrimp wontons in a clear, golden broth. Street-side noodle shops have been serving it for over a century, and the best ones still hand-wrap their wontons with a fold that only the old masters can teach. For Cantonese families abroad, this is the bowl that tastes like home, the first thing they order when they land in the city.

Springy noodles and shrimp that snaps

The wontons are the stars: thin wrappers hiding a filling that is mostly shrimp, so every bite has a clean, bouncy snap. The noodles should be just-cooked, springy rather than soft, and the broth clean enough to sip on its own. A few leaves of choy sum and a spoonful of chili oil finish the bowl the way the stalls do, and a shower of sliced scallions makes it look like it came from a proper shop.

Craving more? Explore all Cantonese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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