Wonton Wrappers Make Great Noodles

As you probably know, wonton wrappers are thin, delicate sheets of flour, water, and eggs used to make top-tier foods like fried wontons, wonton soup, and crab rangoon (just to name a few icons). But small squares can just as easily be tossed into boiling soups, sauces, or plain water to make piles of delicious bouncy noodles.

In fact, making wonton wrapped noodles is probably the easiest thing you can do with them, especially if you are just learning how to properly wrap wontons or are improving your wrapping method and tend to rip them. A randomly torn wrap makes great noodles, but you can also deliberately rip them – half of the wrap makes perfect-sized noodles.

Wraps are prepared very quickly, as well as fresh pasta (because they mostly are thin sheets of fresh egg pasta), so make sure you are ready to eat them before throwing them into the boiling liquid. If you’re going to swallow them in soup, just toss them in one minute before serving. (They’ll float up and turn a little transparent when they’re done, but after a minute of cooking, you can taste it to see how it feels between your teeth.) If you want to cook a cold bowl of noodles, cook them for two minutes. , then drain and rinse under cold water to stop cooking. You can also cook them directly in the sauce for about a minute, or top them with butter and serve with a hearty stew (stew season is coming).


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