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Eva & Debra’s wonton noodles

These versatile wontons are perfect by themselves or paired with a bowl of steaming hot noodles!

Serves 4 



  • 1 x wonton skin packet (available in most Asian grocery stores)
  • 1 x 500g pork mince
  • 15-20 fresh prawns, peeled and chopped up
  • White pepper to taste
  • 3 tbsp fish sauce
  • 3 x garlic cloves, finely chopped
  • 1 x can of water chestnuts, chopped up (available in most Asian grocery stores)
  • Bunch of spring onions


  • 1 x packet of fresh wonton noodles (available in most Asian grocery stores)
  • 1L chicken stock
  • A big bulb of fresh grated ginger
  • 1 x bunch of coriander
  • 1 x bunch of Bok choy

Dipping sauce

  • Soy sauce
  • Red and green chilli


  1. Add prawns, water chestnut, garlic, fish sauce, white pepper and spring onions to pork mince. Mix well.
  2. Take a teaspoon of pork mix and place in the middle of wonton skin wrapper.
  3. Wet the sides of wrapper and fold into a triangle, making sure to press the sides together.
  4. Place wontons in boiling water till they rise to the top and skin is slightly translucent.
  5. To make the broth for the noodles, add coriander roots and ginger to chicken stock. Bring to the boil.
  6. Blanch noodles and bok choy in the noddle broth and remove when ready.
  7. Serve with a dipping sauce of soy sauce and cut up chillies.