Vegetarian Wonton Noodles
Dive into a comforting bowl of Vegetarian Wonton Noodles, a delightful twist on the classic Chinese favorite that's both hearty and plant-based. This recipe features tender eggless noodles swimming in a fragrant vegetable broth, topped with handmade wontons stuffed with a savory mix of shiitake mushrooms, tofu, carrots, and aromatics. The wontons are delicately folded into vegetarian-friendly wrappers, delivering a perfect balance of flavors and textures in every bite. Blanched baby bok choy adds vibrant color and freshness to the dish, while optional chili oil brings a fiery finish. Ready in under an hour, this vegetarian noodle recipe is ideal for busy weeknights or indulgent weekend meals. Whether you're a fan of Asian cuisine or exploring meat-free alternatives, this recipe delivers comfort and bold flavor in every spoonful. Perfect for sharing or savoring solo!
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Recipe Information
Ingredients
- 20 pieces wonton wrappers (vegetarian-friendly)
- 100 grams shiitake mushrooms
- 150 grams firm tofu
- 1 medium carrot
- 2 pieces garlic cloves
- 2 stalks green onion (scallion)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 6 cups vegetable broth
- 300 grams fresh eggless noodles
- 2 heads baby bok choy
- 0.5 teaspoon white pepper
- 1 teaspoon chili oil (optional)
- 0.25 teaspoon salt
Instructions
Finely chop the shiitake mushrooms, firm tofu, carrot, garlic, and one stalk of green onion for the wonton filling.
In a mixing bowl, combine the chopped mushrooms, tofu, carrot, garlic, and green onion with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, cornstarch, and a pinch of salt. Mix well to form the wonton filling.
Place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges with water, fold the wrapper into a triangle, and press tightly to seal. Repeat for all wonton wrappers.
Bring a large pot of water to boil. Cook the wontons for about 3–4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
In a separate pot, heat the vegetable broth over medium heat. Add the remaining 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, white pepper, and a pinch of salt. Let it simmer for 5 minutes.
Cook the fresh eggless noodles according to package instructions. Drain and divide into serving bowls.
In the same pot of boiling water, blanch the baby bok choy for 1–2 minutes until just tender. Add to the bowls with noodles.
Ladle the hot broth over the noodles and top with cooked wontons.
Garnish with the remaining green onion (sliced thinly) and drizzle chili oil on top if desired.
Serve hot and enjoy your Vegetarian Wonton Noodles!
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6640 mg | 289% | |
| Total Carbohydrate | 283.4 g | 103% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 36.5 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 977 mg | 75% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4714 mg | 100% | |
*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.
