Soy-Free Wonton Noodles
Discover the irresistible flavors of Soy-Free Wonton Noodles, a comforting twist on classic wonton noodle soup tailored for those avoiding soy. This homemade recipe features tender wontons filled with savory ground pork, ginger, garlic, and sesame oil, nestled in a rich vegetable broth infused with fish sauce, black vinegar, and subtle hints of white pepper. Freshly rolled wonton wrappers and chopped bok choy bring a vibrant touch, while optional chili oil adds a kick of spice for heat enthusiasts. Perfect for a wholesome family meal, this delightful dish is ready in just over an hour and serves four. Whether you're embracing dietary restrictions or simply craving a hearty soup, this soy-free gem guarantees warmth and satisfaction in every spoonful!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 tablespoons Water
- 0.5 pounds Ground pork
- 1 teaspoon Grated ginger
- 2 cloves Minced garlic cloves
- 1 teaspoon Sesame oil
- 2 tablespoons Chopped green onions
- 4 cups Vegetable broth
- 2 teaspoons Fish sauce
- 1 teaspoon Black vinegar
- 0.25 teaspoons White pepper
- 1 cup Chopped bok choy
- 1 teaspoon Chili oil (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour and salt.
Make a well in the center of the flour mixture and add the eggs and water. Stir to combine and knead into a smooth dough. Cover and let it rest for 30 minutes.
In a medium bowl, combine the ground pork, grated ginger, minced garlic, sesame oil, and green onions. Mix well to create the wonton filling.
Roll out the rested dough very thinly on a floured surface and cut into 3-inch square wonton wrappers.
Place a small teaspoon of filling in the center of each wonton wrapper. Fold the wrapper in half diagonally to form a triangle and press the edges to seal. Optionally, bring the two corners together and pinch to form a traditional wonton shape.
Bring a large pot of water to a boil. Cook the wontons in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In another pot, combine the vegetable broth, fish sauce, black vinegar, and white pepper. Bring to a simmer.
Add the chopped bok choy to the broth and cook for 2-3 minutes until tender.
To serve, divide the cooked wontons into bowls. Pour the hot broth over the wontons and bok choy.
Drizzle with chili oil if desired and garnish with additional green onions. Serve immediately.
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 6295 mg | 274% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.1 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
