I turned leftover char siu into a Pork Wonton Noodle Soup featuring springy egg noodles, tender leafy greens, juicy wontons and a hearty chicken broth that rivals restaurant noodle bowls.

Jump to Recipe

Leftover char siu pork becomes the star of my Wonton Char Siu Noodle Soup. I pile those sweet smoky char siu pork bites over a tangle of fresh egg noodles and it somehow feels like restaurant food even when I was rushing.

The first spoonful usually makes people pause and guess what I did, and i’m never telling. I call this my Wonton Noodles Recipe because it looks fancy but forgives lazy cooks.

Try it once and it wont be a one time thing. You’ll be surprised how easy awesome can taste.

Ingredients

Print Recipe (No Advertisments)

Chicken broth: Rich, savory base full of protein and warmth, low in fiber hydrates.
Egg noodles: Soft springy carbs for energy, comforting, quick to cook slightly salty.
Wonton wrappers: Thin dough wraps mostly carbs, give tender bite and soak up broth.
Ground pork + shrimp: Pork adds protein and fat, shrimp adds sweetness keeps filling juicy.
Char siu pork: Sweet savory BBQ pork adds richness and umami, a little fatty.
Bok choy: Crunchy leafy greens add fiber and vitamins, brightens the whole bowl.
Soy sauce & Shaoxing: Salty umami depth that balances sweetness, a splash lifts soup.
Ginger & garlic: Zingy aromatics that cut richness, help digestion and give warmth.
Sesame or chili oil: Finishing oils add aroma and heat, a little goes long way.

Ingredient Quantities

6 cups (1.4 L) chicken broth

12 oz (340 g) fresh egg noodles or thin yellow noodles

24 wonton wrappers (round or square, whatever you got)

8 oz (225 g) ground pork

6 oz (170 g) raw shrimp, peeled and roughly chopped optional

1 lb (450 g) char siu pork, sliced into bite size pieces (leftover BBQ pork works great)

8 baby bok choy or 8 oz (225 g) bok choy or gai lan

3 scallions, thinly sliced, separate whites and greens if you can

1 tbsp grated ginger plus 1 thumb piece ginger sliced for the broth

3 cloves garlic, 1 minced for filling and 2 smashed for broth

4 tbsp light soy sauce total (about 2 tbsp for filling and 2 tbsp for the broth)

2 tbsp Shaoxing wine total (about 1 tbsp for filling and 1 tbsp for the broth)

2 tsp sugar total (split between filling and broth)

2 tsp sesame oil total (a little in filling and a little for finishing)

1 tbsp cornstarch for the wonton filling

2 tbsp vegetable oil or other neutral oil

1/4 to 1/2 tsp white pepper, or to taste

Salt to taste

Chili oil or chili crisp for serving optional

Fresh cilantro leaves for garnish optional

Toasted sesame seeds for garnish optional

How to Make this

Print Recipe (No Advertisments)

1. Make the wonton filling: in a bowl combine ground pork, chopped shrimp if using, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tbsp cornstarch, 1 minced garlic clove, 1 tbsp grated ginger, 1 tsp sesame oil, 1/4 tsp white pepper, and most of the thinly sliced scallion whites. Mix vigorously until it feels sticky and well combined, this helps the filling hold together.

2. Wrap the wontons: put about 1 tsp filling in each wrapper, wet the edges with a little water and seal into triangles or little purses, press out air pockets. Dont overfill or they will pop open while cooking. Set finished wontons on a floured tray.

3. Build the broth: heat 2 tbsp vegetable oil in a pot over medium heat, add the 2 smashed garlic cloves, the thumb sized ginger slices and the remaining scallion whites, stir until fragrant. Pour in 6 cups chicken broth, add 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, a pinch of salt and a few grinds of white pepper. Bring to a gentle simmer and let it cook 8 to 10 minutes to infuse.

4. Cook the noodles: bring a separate pot of water to a rolling boil, cook the fresh egg noodles until just springy per package directions (usually 1 to 3 minutes), drain well and toss with a tiny drizzle of sesame oil so they dont stick.

5. Blanch the greens: in the noodle pot or the broth for 30 to 45 seconds, blanch the baby bok choy or gai lan until bright green and tender crisp. Remove and set aside.

6. Finish the wontons in the broth: when the broth is gently simmering, carefully add the wontons and poach for about 3 to 4 minutes until wrappers are translucent and filling is cooked through. Taste the broth and adjust salt and white pepper if needed.

7. Warm the char siu: slide the sliced char siu pork into the broth for the last minute just to heat through, or arrange slices in bowls and pour hot broth over them so they stay glossy and not dried out.

8. Assemble bowls: divide noodles among bowls, add blanched greens, nestle in a few wontons and char siu slices, then ladle hot broth and any remaining wontons over the top.

9. Garnish and finish: sprinkle scallion greens, cilantro leaves and toasted sesame seeds, drizzle the remaining 1 tsp sesame oil and chili oil or chili crisp if you like heat. Serve immediately while piping hot and enjoy.

Equipment Needed

1. Large mixing bowl — for the pork/shrimp filling, mix until sticky
2. Small bowl of water — to moisten wonton edges when sealing
3. Cutting board and chef s knife — for scallions, ginger, garlic and char siu
4. Measuring spoons and measuring cup — for soy, wine, cornstarch, sugar etc
5. Large stockpot (6 to 8 qt) — to build and simmer the broth
6. Second pot for boiling noodles and blanching greens
7. Slotted spoon or spider strainer — to lift wontons without tearing them
8. Colander or sieve — to drain noodles quickly
9. Baking tray dusted with flour or parchment — to rest wontons so they dont stick
10. Ladle and soup bowls — for assembling and serving the finished bowls

FAQ

Q: Can I use frozen wontons or pre-made wontons instead of making them fresh? A: Yes, frozen or store-bought wontons work fine. If frozen, add them straight to the simmering broth without thawing and give them an extra minute or two to cook through.

Q: How do I stop the noodles from getting soggy? A: Cook noodles separately in boiling water, drain and rinse under cold water to stop cooking. Add them to hot broth at the end so they warm up but dont go mushy.

Q: Can I make this ahead or freeze parts of it? A: Totally. Make the broth and refrigerate for up to 3 to 4 days, or freeze for 2 to 3 months. Wontons freeze best on a tray then transferred to a bag; boil from frozen. Cooked noodles dont freeze well so keep them separate.

Q: I dont have Char Siu, what can I use instead? A: Any leftover roast pork, BBQ pork, or even roasted chicken works. For similar flavor, toss sliced meat with a little soy and sesame oil before adding to bowls.

Q: Is the raw shrimp in the filling safe? A: Yes if you use fresh shrimp and mix it with the pork so it cooks evenly. Make sure wontons simmer until they float plus about 1 to 2 minutes, or until filling reaches 145 F if you want to be exact.

Q: Any quick swaps for Shaoxing wine or light soy? A: Use dry sherry or mirin for Shaoxing in a pinch. For light soy, use regular soy diluted with a little water or a low-sodium soy if you want less salt.

Wonton Char Siu Noodle Soup (叉烧云吞面) Recipe Substitutions and Variations

Chicken broth: swap with vegetable broth or mushroom stock for a vegetarian boost, or use low-sodium beef broth for a richer flavor. If all you got is water, stir in 1 tbsp soy sauce and a piece of kombu or a bouillon cube to fake the depth.
Fresh egg noodles: use dried egg noodles, instant ramen noodles, or even spaghetti in a pinch. Cook them just shy of package time so they finish in the hot broth and stay springy.
Wonton filling (ground pork + shrimp): replace ground pork with ground chicken, turkey, or finely crumbled firm tofu; if no shrimp, chopped scallops, canned crab, or finely diced mushrooms work great for texture and umami. Keep the same soy, Shaoxing (or substitute below), sesame oil and cornstarch so the filling binds.
Char siu pork: use leftover roast pork, sliced ham, or thinly sliced grilled pork shoulder. For a non-pork option, quick hoisin-glazed chicken thighs give the same sweet savory vibe.

Pro Tips

– Keep the filling cold and not too wet. After you mix it, chill it 15 to 20 minutes so it firms up and is way easier to handle, if its still loose add a teaspoon more cornstarch or a tiny splash of soy, mix just enough to combine then stop or it gets pasty.

– Dont let wrappers dry out, they crack and tear. Keep them under a damp towel while you work, and dust the tray with a little cornstarch rather than a lot of flour so they dont get cakey. If you want to freeze wontons, freeze them single layer until solid then bag them, that way they wont stick together.

– Keep the broth at a gentle simmer not a boil or the wontons will burst and the broth gets cloudy, if you want a cleaner look strain out the ginger and smashed garlic after infusing and skim any foam. Add fragrant oils and scallion greens right at the end so the aroma stays bright.

– Undercook the noodles slightly so they finish in the hot broth and stay springy, toss them with a tiny drizzle of sesame oil so they dont clump. When plating, pour hot broth over the bowl to heat everything through and keep char siu glossy, dont leave slices sitting in high heat too long or they dry out.