How to Make Chinese Long and Short Noodle Soup Asian Cooking Recipe Cuisine

China Long and Short Noodle Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

10 oz ground pork

4 spring onions, sliced

3 cloves garlic, roughly chopped

2 tsp grated fresh ginger

2 tsp cornstarch

3.5 oz light soy sauce

1/4 cup Chinese rice wine

30 wonton wrappers

3 litres chicken stock (diluted with water if too salty)

3/4 oz fresh ginger, thinly sliced

6 1/2 oz dried flat egg noodles

2 spring onions, extra, sliced on the diagonal 

1 tsp sesame oil


Directions:

Put the pork, spring onion, garlic, ginger, cornstarch, 1 1/2 tbsp soy sauce and 1 tbsp rice wine in a food processor and process until well combined.

Place 2 tsp of the mixture in the centre of a wonton wrapper and lightly brush the edges with water. Lift sides up tightly and pinch around the filling to form a pouch. Repeat to all wonton wrappers and filling.

Pour the chicken stock into a large wok, add ginger and bring to a simmer over medium-high heat. Stir in remaining soy sauce and wine.

Meanwhile, bring a large saucepan of water to a boil. Reduce the heat, add the wontons and simmer for 1 minutes or until they float to the surface and are cooked through. 

Remove the wontons and set aside. Return water to a boil, add the egg noodles and cook for 3 minutes, or until just tender. Drain and rinse.

Remove the ginger slices from the broth, then add wontons and simmer for 2 minutes. Add the noodles to the soup to reheat.

Divide the soup and wontons among 6 large bowls, sprinkle with extra spring onion and drizzle each with sesame oil to taste.



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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