To make the chicken soup, fill large pot with 5 cups of water. Add chicken, garlic, ginger slices and spring onion. Let it boil with high heat for 1 to 2 mins until it start bubbling. If there is any foam come up to surface, skim it with a strainer.
Reduce the heat and let it simmer for about 45 mins.
Strain all the ingredients out from the soup. And add the light soy sauce, salt, sugar, sesame oil and black pepper in. You can add extra chicken or vegetable stock/cubes for more bold taste and flavour but that is totally optional.
Make a taste test and add some salt or sugar if needed. Keep the soup warm.
You can shred the chicken meat from the bones and put in back in the soup or you can add in noodles soup topping.
In a large mixing bowl, add chicken mince, chopped spring onions, finely grated ginger, garlic , seasoning sauce and spices.
Mix well to combine all ingredients until the fillings become sticky paste.
To wrap the wontons, place wonton wrapper in your palm, add 1 teaspoon of fillings in the middle of the wrapper. Wet the edges of the wonton paper with water. Fold the wonton into triangle shape, press the edges to seal it. Pull the corners of triangle and wet one side and overlap the corners and press hard to seal it.
In a hot boiling water, boil the wontons for 4-5 mins. Blanch the noodles and pak choy for 1-2 mins to soften it. Place the noodles in the bottom of the bowl, topped with wontons and pak choy. Pour the soup in. Sprinkle chopped spring onions on top.
Delicious Wonton Noodle Soup is ready! Enjoy!
Calories: 320kcal | Carbohydrates: 32g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2115mg | Potassium: 483mg | Fiber: 2g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg