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Shrimp Wonton “Noodle” Soup

Stainless steel bowl of noodles filled with shrimp paste, blanched leafy greens, and garnished with cilantro, in a soupy broth

For some reason, I decided to turn wonton noodle soup into wonton "noodles" in soup. You can either think of it as extra long wontons, or extra thick noodles with filling.

Instead of folding traditional wontons, the wrappers are piped with shrimp paste and hand-stretched into long noodles. And because we're using pre-made shrimp paste as the filling, the whole dish comes together quickly and easily.

The broth is light but packed with flavor. You get the umami from the seaweed and fragrance from the sesame oil.

Prep Time 12 mins
Cook Time 3 mins
Total Time 15 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 1
Calories: 377
Dietary: High-protein
Description

Shrimp wonton-turned-noodles in a light seaweed broth. Fun to eat and ready in under 20 minutes!

Ingredients
  • 4 oz shrimp paste
  • 8-10 wonton wrappers (dumpling wrappers also work)
  • 5 g Chinese dried seaweed (紫菜) (wakame also works)
  • 1 tbsp chopped scallion
  • 1 tbsp chopped cilantro
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Salt to taste
  • 1/8 tsp ground white pepper
  • Leafy green of choice (bok choy, lettuce, etc.)
Instructions
  1. 1
    In your serving bowl, add the dried seaweed, scallions, cilantro, soy sauce, sesame oil, salt, and white pepper. Set aside.
  2. 2
    Bring a pot of water to a boil over high heat.
  3. 3
    Snip a small corner off the bag of shrimp paste. Submerge a wonton wrapper in a shallow bowl of water (room temp) for a few seconds. Pipe a line of shrimp paste across the center. Fold the wrapper over the willing lengthwise and press the edges firmly to seal. Hold both ends and gently stretch the wonton until it becomes a long noodle. Repeat with the rest of the shrimp paste and wrappers.
  4. 4
    Gently drop the noodles into the boiling water and stir immediately to prevent clumping. Once the water returns to a boil, add in the leafy greens. Cook until the noodles are floating and the shrimp filling has turned pink, about 1-2 minutes.
  5. 5
    Scoop a few ladles of the cooking water into your serving bowl and stir. Add the noodles and veg, and optionally garnish with more cilantro. Serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 377kcal
% Daily Value *
Total Fat 7g11%
Total Carbohydrate 43g15%
Dietary Fiber 1g4%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses hot pot shrimp paste that you can either buy from the frozen aisle of the Chinese supermarket, or make easily at home. See my recipe on how to prepare and store homemade shrimp paste!

Keywords: wontons, noodles, shrimp, shrimp paste, shrimp filling, Chinese noodle soup, wonton soup, shrimp wontons, hand-stretched noodles, seaweed soup, light, dumplings, Chinese food, Chinese soup, quick noodle soup, weeknight dinner, one bowl meal, sesame, zi cai, dried seaweed, umami, wonton wrapper hack, shrimp paste recipe, 20 minute dinner, easy Asian recipe, comfort food
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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.