Chicken Wonton Noodle Soup for IFC #1

Chicken Wonton Noodle Soup:

The second recipe for our very own event IFC - International Food Challenge started by me and Saras , the host of our very first challenge, the cuisine we have explored last month was Cantonese - Chinese. U may find the detailed info about the challenge here

Veggie lovers, kindly substitute the egg with water or corn flour slurry for wrapping the wonton, also for the filling it is mentioned down, still u r welcome to add veggies of ur choice.

Preparation time: 20 min
Cooking time: 10 to 15 min
Servings: 2 to 4 nos.


·        2.5 cups of water or Chicken stock
·        2 packets Maggi chicken/veg stock cube (add Maggi cubes, only if the chicken/vegetable stock is not available)
·        1 tbsp. Chilly garlic sauce or 1 tbsp. Chilly Sauce 1 tbsp. vinegar
·        2 tsps. white pepper
·        1 tsp. minced ginger
·        1 tsp. minced garlic
·        1/2 teaspoon chili flakes
·        2 teaspoons sesame oil
·        2 1/2 tablespoons soy sauce or
·        2 oz. firm tofu drained and pressed. Cut into small 1/2-inch square cubes.
·        1/4 cup green or Napa cabbage, chopped thinly like strips
·        4-5 broccoli florets
·        1 celery rib, diced very small like cubes
·        2 mushrooms, chopped thinly like strips
·        Half of 1 medium carrot, thinly sliced
·        1 1/2 tablespoon cornstarch or tapioca starch
·        1 green onion/Spring onion, finely chopped for garnish
·        1/4 cup cilantro, finely chopped for garnish
·        Noodles 1 packet

For Wonton:
·        Wonton wrappers , @ slightly cold temperature
·        1 slightly whipped egg or simply water

For wonton filling:
·        2 strips minced chicken fillet
·        1 tsp. Green onion/scallion/Spring onion chopped
·        1/8 tsp. White pepper powder
·        Soy sauce 2-3 drops
·        Salt a pinch, if needed
·        Sesame oil 1 tsp

For Wonton filling:

Chicken filling:
Option 1: Raw filling
·        Add all the ingredients green onions, white pepper powder, soy sauce salt, sesame oil to the minced chicken and combine well using a fork to fine mixture. Keep aside.

Option 2: Cooked filling:
·       Add green onions, soy sauce, salt to the minced chicken and combine well. Heat a tsp. of sesame oil in a pan and cook the chicken mixture until it is half done. It may look like scrambled egg. Sprinkle the white pepper powder all over, mix well and switch off. If u want, u may slightly whip this stuffing in ur blender/mixie to have a homogenous mixture.

I’ve tried the second method, but I believe that the first method would work great as the time needed to cook the wonton is at the least five minutes. It is enough time to cook the minced chicken.

Veggie filling:

·        In a food processor, add celery, cabbage, spring onions, carrot and beans, give it a whip a couple of times. Later add pepper powder, salt as needed and save in a bowl. Make sure u just add a small piece of each of the veggie u r adding as we r going to use only ½ tsp. of the filling in each wonton.
      How to wrap/fold the wonton:

       Take a wonton Sheet and place on the working area. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush with egg on one tip of the triangle. Bring two corners together and press to secure. Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.


·           Boil water, add the Maggie chicken stock cube or vegetable broth. Let it boil for 5    minutes. Add chili sauce, vinegar, ginger, garlic, white pepper, chili flakes, sesame oil and  soy sauce. Mix in. Add all veggies except for tofu, green onions, Napa cabbage, cilantro and wonton  wrapper strips and cook for about 8-10 minutes until vegetables are tender.  Similarly cook the noodles separately in hot water until they are crisp, say 3 minutes. While boiling, dissolve the cornstarch in the water (at least 3 tablespoons of water)  and stir until smooth. Mix that into the soup and continue to simmer until thickens.  Add more cornstarch if the soup is not thick as it should look.   Add diced tofu and Napa cabbages.    Add the prepared wonton, stir. Add one at a time to avoid sticking to each other.  Finally add the noodles, cook for a minute more and switch off. Garnish the soup with chopped green onions and cilantro.



  1. love those little dumplings in that clear soup...yumm

  2. woww wonderful recipe..looks too good!!

  3. Hi Shanavi, Wonderfully prepared wonton noodles.

  4. looks soooo tempting n perfect.

  5. Am planning to make this chicken wontons soup soon, very delightful and delicious soup.

  6. you have so much patience to do all the wontons shobana.. I appreciate that :) bookmarking it ..




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A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..