Spicy Sichuan Wonton Noodle Soup (Mì Hoành Thánh Cay)
80% chuẩn vị · Chinese-Vietnamese Fusion
A vibrant and spicy twist on Mì Hoành Thánh, incorporating the bold flavors of Sichuan cuisine with chili oil, Sichuan peppercorns, and a touch of numbing spice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Ground pork1 lb
- Shrimp, peeled and deveined1/2 lb
- Wonton wrappers1 package
- Wheat noodles (e.g., ramen or lo mein)12 oz
- Chicken broth8 cups
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Chili oil1/4 cup
- Soy sauce3 tbsp
- Chinkiang vinegar1 tbsp
- Sichuan peppercorns, toasted and ground1 tsp
- Scallions, thinly sliced1/4 cup
- Cilantro, fresh2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the wonton filling: Combine ground pork, finely chopped shrimp, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix well.
- 2
Assemble the wontons: Fill wonton wrappers with the mixture and fold into desired shapes. Seal edges with water.
- 3
Cook the wontons: Boil wontons in water for 3-5 minutes until cooked through. Remove with a slotted spoon.
- 4
Cook the noodles: Cook wheat noodles according to package directions. Drain.
- 5
Prepare the spicy broth: In a pot, heat chicken broth with minced garlic and grated ginger. Simmer for 5 minutes. Stir in soy sauce, Chinkiang vinegar, chili oil, and ground Sichuan peppercorns. Season with salt and pepper.
- 6
Assemble the soup: Divide noodles among bowls. Ladle the spicy broth over the noodles. Top with cooked wontons. Garnish with sliced scallions and fresh cilantro.
