What is the difference between wontons and gyozas?

Even though the two can be used interchangeably in this Wonton Noodle Soup, there are differences. Both wontons and gyoza are dumplings popular in Asian cuisine. However, wontons are square, while gyoza have a more decorative crescent shape. Wontons also tend to have a thicker wrapper than gyozas. Traditionally, wontons are boiled and eaten in a broth (like this noodle soup). That isn’t to say you can’t fry them if you prefer a crispier texture! In contrast, gyozas are normally pan-fried or steamed and served with a dipping sauce.

Do I have to boil the wontons for this Wonton Noodle Soup?

As mentioned above, traditionally wontons are boiled and served in a broth. However, you can steam them separately then add to the soup. If you prefer a crispier texture, pan-fry in a little oil for a few minutes, then pop on top of the soup.

What are the best noodles to use for this Wonton Noodle Soup?

Although specialist shops sell ‘wonton noodles’ specifically for making Wonton Noodle Soup, you could use pretty much any noodle. Ramen noodles have a lovely soft and bouncy texture, while egg and udon noodles tend to be chewy. If you like noodles with a ‘nutty’ flavour, try soba or buckwheat. Rice noodles are very delicate and tender. Use whatever noodle you enjoy the most!

Wonton Noodle Soup

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5 from 1 review

This nourishing Wonton Noodle Soup is one of the easiest, soul-soothing recipes you will ever make. Imagine steaming bowls of bouncy noodles with juicy wontons in a warming flavour-packed broth. Yum!

Author: Margie Nomura
Prep Time: 5mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: Serves 2
Category: Easy Dinners
Method: Stovetop
Cuisine: Asian Inspired

Ingredients

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For the soup:

1 tsp coconut oil
1 tbsp Thai red curry paste
1 clove garlic, crushed
1 tsp ground turmeric
1 x 400ml tin full-fat coconut milk
400ml chicken stock
1 tsp brown sugar
1 tbsp fish sauce
2 x dried noodle nests
8 x frozen wonton dumplings
2 pak choi, washed and separated into leaves

To garnish:

Spring onions, finely chopped
Crispy onions
Fresh coriander leaves
Chilli oil or peanut rayu
Peanuts
Lime

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Instructions

Heat the coconut oil in a large deep pan set over a medium heat. Add the curry paste and garlic and fry for a few minutes, stirring often, until the garlic is fragrant. Add the turmeric and cook for a further minute, stirring.
Fry for a few minutes before adding the turmeric and frying for another minute.
Pour in the coconut milk, followed by the stock. Stir in the sugar and fish sauce. Bring to the boil, then reduce the heat and simmer gently for 5 minutes. Taste and adjust the seasoning, adding more fish sauce or sugar, as needed.
Meanwhile, bring a large saucepan of water to the boil and cook the noodles and wontons according to packet instructions. Add the pak choi for the final 30 seconds. Drain well.
Divide the noodles and wontons between 2 bowls. Ladle over the broth and top with the pak choi. Garnish with spring onions, crispy onions and fresh coriander. Drizzle with chilli oil or peanut rayu and serve sprinkled with peanuts and wedges of lime to squeeze over. Enjoy!

Notes

Noodles: you can use all sorts of dried noodles for this recipe; ramen, soba, buckwheat, egg and rice noodles are all delicious.
Make it plant-based: you can easily make this Wonton Noodle Soup suitable for vegetarians and vegans. Simply use a vegan fish sauce (like this Thai Taste Vegan Fish Sauce), vegan stock, vegan-friendly dumplings and noodles (e.g. not egg noodles). Also check that your Thai curry paste is vegan-friendly (some contain fish).

Find it online: https://desertislanddishes.co/wonton-noodle-soup/