Sunday, 14 April 2013


Wanting to eat noodles is a basic and natural yearning for Asian people. The first mouthful makes the first and lasting impression. The soup, the noodles and the toppings all have to taste good. It is quite a tall order but is not that difficult to fill. Having said that, the best noodle soup in town still eludes me and I have to make mine at home. 

No matter how often we eat noodles, I always look forward to a good noodle soup. The broth used dictates the quality of the dish. Beef and pork bones boiled for hours create a very tasty, highly prized soup. I like adding beef tendons to my stock for a rich, buttery flavour.

Fresh noodles are the best for noodle soups. The taste and texture is far superior than dried noodles. The toppings contribute to the taste of the soup as well as dictate the flavour of the noodle dish. 

When I was growing up, this was my favourite noodle soup. It has a  surf and turf theme going and I love it so much. Aside from red braised beef, pure prawn wontons top the wonton noodles in a rich broth. The secret to the taste of the beef is in the beef itself. Flank or brisket are the best for this dish. The melt-in-your mouth wontons are bursting in the pure flavour of prawns. The usual toppings of fresh Chinese leaves, spring onions and crispy fried onions complete the dish. I am very partial to spring onions and like a lot on my soup. It is so satisfying yet when it's finished you'll wish that you can have some more.

Ingredients for the prawn wontons:

(yield: 16 wontons)

200 gms. prawns, roughly chopped
2 tbsps. chopped spring onions (white parts only)
1 tbsp. light soy sauce
1 tsp. sesame oil
2 tsps. corn flour
wonton wrappers


Mix all of the ingredients together, except for the wrappers.

Put a teaspoon of the mixture in the middle of a wonton wrapper and gather the four corners to enclose the filling.

Boil a water in a wok or pot. Drop the wontons in and simmer for 3-4 minutes until the wrappers are wrinkled. Do not overcook. 

Drain and transfer to a dish. Set aside.

To assemble, you will need:

6 c. of good beef stock
300 gms. of fresh wonton noodles
3 pcs. of Chinese leaves/Napa cabbage, cut into strips and blanched
1 bunch of spring onions, sliced into rounds
crispy fried onions (store bought)
red braised beef slices (recipe here)

To make a good stock, cover the bones with cold water in a big stock pot. Bring to a boil and skim off the scum as they float. Add in onions and celery and simmer for several hours. Strain before using.

Boil the noodles until just al dente. It will continue to cook when you add in the broth. Divide between four bowls. Ladle the broth over each bowl.

Top  the noodles with four wontons each, the beef slices, Chinese leaves and spring onions. Sprinkle with the fried onions.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your and (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
Red Braised Beef (Beef Pares)

Long Soup
Chargrilled Pork on Rice Noodle Soup
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. Oh Adora, you have digged out my craving for beef noodles again. Just last Sunday my hb and I drive 2 hours trip to a town looking for a noodle stall just for that beef noodles. Beef noodles are my favorite; and as usual I prefer it in soup than the dried ones. Slurrrppp.....

    1. Hi Mel! I understand why you did what you did. Not all beef noodle soups are created equal. My favourite noodle shop closed down several years ago and I still haven't found one that can replace it.

  2. Ohemgee... This looks like darn yummy comfort food! Come to the Seattle area and spend the day with me to teach me the ways. YUM!

    1. Hi Jeanie. You do need this sort of thing in rainy Seattle.

  3. Noodles, won tons, prawns, beef ... my favorites all in one bowl! Wish I had some now.

  4. Very inviting dish!!!! How good if i can have one bowl right now :)

  5. Hi Adora, that looks like a wonderful bowl of noodle soup. My hubby can't understand why I am so obsessed with noodles, I can eat it 3 meals a day for a week. Haha!

  6. I do understand. I know we can be passionate about our noodles but there is a reason why, right?

  7. I may not be Asian but when it comes to noodles, and my stomach, I am.:) Noodles, soups and dumplings are something I could never tire of. Adora your this is such a fantastic recipe!! Going to pin to try soon. Thanks for sharing:)

  8. I want YOUR wonton noodles because it comes with braised beef slices too! Looks SO good. I can honestly eat this every lunch. Gorgeous pictures are making my mouth water....

  9. Oh my goodness! I sure wish I was having this tonight instead of tacos! ;)

  10. Love this noodle soup!! Has all the things we love!

  11. I can't tell you how much I want a bowl of this right now! I love noodle soup, wontons and everything else you have in this scrumptious bowl of goodness! Absolutely beautiful and I'm sure it's just as delicious!

  12. I'd like to invite you again to the CookEatShare Author Network. I don’t want the over 1 million unique monthly visitors to to miss out on your wonderful food.

    By joining our Author Network, your blog posts will be indexed and users will be guided to your actual blog when searching your recipes or profile.

    The service is free and easy to sign up for. Simply visit or contact me at You'll get a unique link to claim and customize your profile. We look forward having you in our network!


Did you like this post? I'd love to hear your thoughts...