Kuay Teow Gai Kiew (Chicken Wonton Noodle Soup)
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Ingredients
- 300 g chicken mince
- 20 wonton wrappers
- 3 garlic cloves
- 1000 ml chicken stock
- 200 g medium egg noodles
- 100 g chinese broccoli (kai lan) or tenderstem broccoli
- 2 tbsp soy sauce
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 27.6 g
- Carbohydrate
- 61.4 g
- of which sugars
- 2.4 g
- Fat
- 6.4 g
- of which saturates
- 1.7 g
- Fibre
- 3.3 g
- Salt
- 3.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic and mix half through the chicken mince.
- 2
Place a small spoonful of the chicken mixture in the centre of each wonton wrapper, dampen the edges with water and fold into parcels, pressing to seal.
- 3
Bring the chicken stock to the boil in a large pan with the remaining garlic, then drop in the wontons and simmer for 6 minutes until cooked through and floating.
- 4
Add the chinese broccoli and simmer for 3 minutes until tender.
- 5
Season with the soy sauce.
- 6
Meanwhile, cook the egg noodles in a separate pan of boiling water according to the pack instructions, then drain.
- 7
Divide the noodles between bowls, ladle over the broth, wontons and broccoli, and scatter with spring onions.
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