Well guys, I did it. I finally caved to peer pressure and I got an air fryer. And wow am I having fun playing with it! We have this Japanese Fried Chicken on our restaurant menus, and it is hugely popular. I wanted to see read more
If you made the chicken stock I posted earlier this week, I have an excellent use for it. This Egg Drop Wonton Soup combines two Chinese takeout favorites in one easy and delicious meal. Frozen dumplings ramp up the convenience factor, and help turn this soup into a filling meal. Using my homemade chicken stock, which is infused with ginger and scallions, gives this simple soup savory depth. You could also make this vegetarian by using a vegetarian stock and meat free dumplings.
Cook the Dumplings First
I usually have some kind of dumplings in the freezer. Either these Pork Gyoza or Kimchi Shrimp Dumplings, would be amazing in this Egg Drop Wonton Soup. Of course there are endless varieties of frozen dumplings you can buy as well. Frozen dumplings are a freezer staple for us and should be for you too. They are economical, simple to prepare straight from the freezer, make a great last minute appetizer, and can be added to other dishes to make them more interesting: hot pots, instant ramen, and of course this soup!
When the dumplings are cooked through, they will float to the top. You can lower the heat so the bubbling subsides to check.
Now for the Egg Drop!
If you were mesmerized by egg drop soup as a child, you might be surprised by how easy it is to make those fabulous ribbons of egg. I tend to like my egg in bigger sheets so I get a good mouthful. If you prefer wispy streaks, pour the egg in very slowly in a thin stream.
At this point, take a taste of the broth. If it needs more salt, give it a splash of soy sauce. I use light soy sauce if I have it on hand; as the name implies it has a lighter color so it’s frequently used for clear liquids, but regular soy sauce will work too. Just add it sparingly, you can always add more. I also add the toasted sesame oil.
When the broth is to your liking, it’s time to garnish with the scallions and serve!
A little dollop of my chili crisp would be nice here, if you like things hot. Let me know what you think of this lightning quick Egg Drop Wonton Soup by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!
- 4 cups Asian chicken broth (you can also use vegetable broth or anchovy broth)
- 8 frozen dumplings either homemade or store bought
- 2 eggs, lightly beaten
- 1 large handful baby spinach
- 1 Tablespoon light colored soy sauce (regular is fine too but add after tasting your broth)
- ⅛ teaspoon ground white or black pepper
- 2 scallions sliced
- 1 Tablespoon toasted sesame oil
- Salt to taste
- Bring the chicken broth to a boil over high heat in a medium pot.
- Add the dumplings, stir, and let the soup return to a boil. Lower the heat to medium high and cook for 5-6 minutes, stirring a couple of times so the dumplings do not stick to the bottom of the pot.
- Once the dumplings are cooked, they should be floating at the top of the soup (turn the heat off and let the liquid stop bubbling to check).
- Lower heat to medium and slowly pour the eggs in a thin stream into the pot.
- Once the egg floats to the surface, add the spinach and stir it into the broth.
- Taste the broth and add the soy sauce if you think the broth needs a little saltiness.
- Add the toasted sesame oil.
- Divide the soup into bowls, sprinkle with scallions, and serve the egg drop wonton soup immediately.
*If you are using dumplings that are already cooked, you only need to cook them for a couple of minutes in the soup so they are heated through.
*If you only have store bought chicken broth and you have a little bit of time, simmer the broth with half of a roughly chopped onion, 3 scallions also roughly chopped, and 6 garlic cloves. Simmer the broth covered for 20-25 minutes before continuing with the recipe. The soup will be a lot more flavorful.
Keywords: soup, wonton, chicken stock, egg drop, dumplings
A big bowl of noodles is always a welcome sight. And Singapore Noodles are loaded with protein and veggies, plus it’s on the table fast. This next level stir fry dish hails from Cantonese restaurants in Hong Kong, so no one is exactly sure why they are called Singapore Noodles. But everyone agrees that they are delicious, so let’s get into it!
Singapore Noodles are ubiquitous at restaurants but that doesn’t mean you’re going to get a good bowl. Too often, the noodles are bland, dusty, and underwhelming. I know, I’m sad too when I get a bad batch. So today, I’m going to show you how they are meant to be: chock full of fresh ingredients, briny from the dried shrimp, and saturated with flavor. Are you with me?
Singapore Noodles have many different variations. There are vegetarian versions, some versions include scrambled eggs, and beef or ham instead of Chinese sausage. In fact, this is a great dish to make when you have some veggies you need to use up, so go ahead and whip up a batch with cabbage, snow peas, beansprouts, etc. But there’s two ingredients that are always used or it just isn’t Singapore noodles…curry powder and rice vermicelli. The rice noodles make this dish super quick, because they don’t even need to be cooked before going into the stir fry. They just get soaked in water while you prep everything else. And they have the delightfully springy texture that made this dish famous.
Singapore Noodles Stir Fry
This dish is a stir fry, so you need to have everything prepped and within reach of the stove.
Once you have everything prepped, including having the sauce ingredients measured out and close by, the cooking happens very quickly. Start with a hot pan, a large wok is great too, but I use a 12 inch skillet.
At home, I think a 12 inch skillet is a necessity, unless you usually cook for one. You need to have as much hot surface area as possible in order to actually get a stir fry. If you crowd everything in, you’re going to be steaming your ingredients and it just won’t be the same. I also encourage you to use high heat when stir frying. It’s better to get a little char (not all out burn) while constantly moving things around in your pan rather than letting them sit and cook on medium heat. You will notice much better flavor and texture. So get brave and crank up the heat. You can always turn it down 😉
Now your Singapore Noodles are ready to be plated, garnished, and devoured!
I know you’re going to love this fresh and fast take on Singapore Noodles. Please take a moment to let me know what you think by rating and commenting on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!
- 7 ounces dried rice vermicelli
- 3 Tablespoons neutral oil
- ½ red pepper
- ½ large yellow onion
- 1 ounce dried shrimp (¼ cup)
- 8 ounces ground chicken
- 2 links chinese sausage
- 8 pieces shrimp (I used 21/25 “large” size)
- 3 cloves garlic minced
- 1 Tablespoon mild curry powder
- 1 ½ cup chicken broth
- 2 Tablespoons oyster sauce
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 scallions, trimmed and cut into 2 inch pieces
- 3 Tablespoons chopped cilantro
- 3 Tablespoons fried shallots
- Soak the rice vermicelli in cool water for 15 minutes. Drain and set aside.
- Cut the red pepper into thin slices and set aside.
- Cut the onion into thin slices and set aside.
- Cut the Chinese sausage on an angle into thin slices and set aside.
- Heat a large 12 inch skillet over medium high heat. Add the oil and swirl to coat the pan.
- Add the chicken and cook for 1 minute without stirring. Then break up the meat and continue to cook for another minute. Raise the heat to high and add the dried shrimp, onion, peppers, and garlic. Stir fry for 2 minutes, constantly moving things in the pan.
- Next add the chinese sausage and curry powder. Continue to stir fry for another minute.
- Add the oyster sauce, salt, pepper, and chicken stock and stir to combine.
- Add the shrimp.
- Add the noodles and cook for about 3 minutes until the noodles are cooked and springy and the liquid has evaporated. (You can toggle between medium high and high heat if you notice ingredients starting to burn).
- Add the scallions and use a pair of tongs to mix into the noodles.
- Pile the Singapore noodles onto a platter and serve topped with cilantro and fried shallots.
*Singapore noodles is not usually a spicy dish but you can feel free to substitute spicy curry powder or even add some crushed chili flakes with the curry powder to give it a kick.
*It is difficult to mix ingredients into long noodles evenly, so I don’t bother. Just make sure to stir the noodles and ingredients often as you cook, so everything is cooked evenly.
*When piling the noodles onto the serving platter, I like to layer it, scooping the noodles, then some of the meat and veg, then some more noodles, until you’ve stacked it all on the platter. This way you get a nice mix of ingredients from the top to the bottom of the platter.
Keywords: noodles, curry, shrimp, chinese sausage, chicken, singapore noodles