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Wonton Noodles
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5 from 3 votes

How to Make Wanton Mami (Wonton Noodles)

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Noodles recipe
Cuisine: Chinese/Filipino
Servings: 4 servings
Author: Manny


  • 1/2 kilogram chicken backbones for making soup stock
  • 500 grams Chinese egg noodles
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 pc pork bouillon cube
  • 1 bunch pechay baguio chopped and blached
  • salt and pepper to taste
  • Chopped spring onions
  • Chopped fried garlic
  • 8 cups water to make chicken broth

For the seasoning/condiments:

  • Chili garlic oil
  • Soy sauce
  • Sesame oil

Wonton ingredients:

  • 1/2 kilo ground pork
  • 1/4 cup green onions finely chopped
  • 2 cloves garlic peeled and minced
  • 1 tsp. soy sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 15 pieces wonton wrappers


    How to make wonton mami:

    • In a pot, saute garlic and onion until the onions are soft. Add in the chicken and saute for 2 minutes. Pour water and bring to a boil. Add in the bouillon cube and simmer for 45 minutes.
    • Remove the chicken from the broth and set aside. You can store the chicken in the fridge for other use or you can debone the chicken and use it as garnishing.
    • While the broth is boiling, add in the wontons one by one and cook for another 5 minutes or until the wontons are cooked through.
    • Prepare the noodles and cook according to package direction. Drain the egg noodles and divide equally into serving bowls. Top with chopped pechay baguio divided equally into bowls. Divide also the wontons equally on each bowl.
    • Pour the hot broth on each bowl and garnish with spring onions and fried garlic. Season with sesame oil, soy sauce and chili garlic oil if desired.

    To make the wontons:

    • In a bowl combine all the ingredients except the wonton wrappers. Mix until the ingredients are well incorporated.
    • Put a tablespoon of the pork filling on individual wonton wrappers on the center. Fold each of the four corners up to form a cup and wrap the filling.