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This wonton wrapper noodle bowl combines tender wonton sheets, ground chicken and pork, and baby bok choy. With garlic, ginger, and a sweet and savory sauce, it’s a cozy bowl full of flavor—and there’s no filling or folding needed.
The wrappers cook quickly but need a gentler touch than regular noodles. I’ll show you how to handle them to help keep them from sticking together or falling apart.
What are wonton wrapper noodles?
Wonton wrapper noodles are wonton wrappers, also called wonton skins, boiled and served as noodles. I leave the square wrappers whole because I love their slippery, silky texture. They become soft, slightly chewy sheets that fold around the meat sauce as you toss and eat, almost like wide noodles.
I first saw people using wonton wrappers as noodles on social media, and I immediately wanted to try it. After giving them a go, I fell in love with those silky bites. It’s easy, fun, and fast—and definitely worth trying if you love noodles as much as I do.
Key ingredient notes
- Square wonton wrappers: Fresh or frozen wrappers work here. If using frozen, move the package to the fridge 1–2 days ahead so the stack is fully thawed before you start.
- Ground chicken and pork: I use equal amounts for a balance of lean meat and fat. Chicken alone can taste a little dry, while pork alone can have a stronger flavor. Together, they give the meat sauce the flavor and richness I like.
- Sauce ingredients: Dark soy sauce gives the sauce its deep brown color, while oyster sauce adds savory flavor and coconut brown sugar brings a little sweetness. Chicken stock, toasted sesame oil, and white pepper round it out.
- Baby bok choy: Look for heads about 6½–7 inches long, with tight, firm, pale green bulbs and fresh leaves that hold their shape. Avoid bruised stems or floppy, wilted leaves.
You’ll find the full ingredient list and measurements in the recipe card below.
How to make wonton wrapper noodle bowls
Have the meat sauce, bok choy, and serving bowls ready before boiling the wrappers. These noodles taste best freshly cooked and can stick together and firm up as they sit, so having everything ready makes a difference.
- Make the meat sauce. Cook the ground chicken and pork with the aromatics, then add the sauce and starch slurry. Keep it on the saucy side—the plain wonton wrappers need that sauce for flavor. Once thickened, cover to keep warm.
- Blanch the bok choy. Briefly cook the greens in boiling water with ½ tablespoon oil to give the leaves some shine. Lift them out and save the water for the wrappers.
- Cook one serving at a time. Bring the water back to a boil, then reduce the heat to medium to maintain a gentle boil. Add about eight wonton sheets one by one and cook for 1½ minutes, using a timer. Gently push the water along the edge of the pot to keep the sheets moving without poking or tearing them.
- Rinse and drain immediately. Lift the wrappers into a colander and rinse under gently running cold tap water for 5–10 seconds to remove excess surface starch. Gently shake off the excess water.
- Lightly coat with oil. Immediately transfer the wrappers to a serving bowl, drizzle with a little neutral oil, and gently lift and toss with tongs to coat. Repeat the cooking, rinsing, and oiling for the remaining bowls.
- Assemble and serve immediately. As soon as all the wrappers are ready, add the meat sauce, bok choy, and green scallion parts to the bowls. Gently toss and bring them straight to the table to enjoy those soft, silky bites.
You’ll find the full measurements and detailed instructions in the recipe card below.
Tips for cooking wonton wrappers
It took me a few failed attempts to get these noodles right. Here’s what I learned about keeping the wrappers silky without having them stick together or fall apart.
- Push the water, not the wrappers. Gently move your chopsticks along the inside edge of the pot to create a slow circular current. This keeps the sheets moving without poking or pulling at their delicate edges.
- Use a timer. At a gentle boil, my wrappers take 1½ minutes. Don’t wait for them to float or turn translucent. Remove them promptly—even sitting in the hot water longer can make them mushy and easy to tear.
- Cook one serving at a time—about eight sheets. You can use fewer for a smaller serving. Use a large pot with plenty of water and add each wrapper individually so the sheets have room to move.
- Don’t skip the rinse and oil. Rinse under tap water for 5–10 seconds to remove excess surface starch. Drain and lightly oil the wrappers immediately to help keep them separated.
- A little sticking is normal. When making four or more bowls, the first batches may stick a little while you finish. Having your toppings and bowls ready helps you move quickly. Add a small drizzle of sesame oil if needed, then gently toss with the meat sauce.
What to serve with these wonton skin noodles
With chicken, pork, and bok choy, this is already a complete meal. For something refreshing alongside, my marinated cucumbers add a tangy crunch. Or serve a plate of rice paper shrimp chips if you’re craving something crispy.
On cooler days, pair it with a warm bowl of napa cabbage egg drop soup or daikon soup. Have your sides ready before boiling the wrappers so you can enjoy everything while the noodles are fresh.
Recipe Card
Wonton wrapper noodle bowl
Wonton wrapper noodle bowl with silky noodles, chicken, pork, and bok choy in a sweet and savory sauce. Includes my tips to keep the wrappers from sticking.
Ingredients
For the meat sauce:
- 0.9 oz garlic cloves thin sliced (5 large cloves)
- 3.3 oz yellow onion diced, half of 1 medium
- 0.3 oz ginger finely minced (2 tsp minced ginger)
- 3-4 green onions
- 1.5 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 3.5 tbsp chicken stock
- ⅛ tsp ground white pepper
- ½ tbsp toasted sesame oil
- 0.5 tbsp coconut brown sugar
- ½ tbsp potato starch or tapioca starch
- 2 tbsp water
- 1 tbsp avocado oil
- 0.5 lb ground chicken
- 0.5 lb ground pork
- ½ tsp coarse sea salt
- 1 tbsp Shaoxing wine or Taiwanese michiu, or clean rice wine, or sake
For the wonton wrapper noodles:
- ½ tbsp neutral flavored oil such as avocado (plus more to grease the wrappers)
- 32 square sheet of wonton wrappers 8 sheets per serving bowl
- Drizzle toasted sesame oil (optional)
Vegetables:
- 3 bulb Baby bok choy 6.5-7 inch length
Instructions
Make the meat sauce
- Prep the aromatics: Thinly slice 0.9 oz garlic cloves, dice 3.3 oz yellow onion, and finely mince the 0.3 oz ginger. Slice 3-4 green onions into small rounds, keeping the white and green parts separate.
- Mix the sauce: In a small bowl, combine 1.5 tbsp dark soy sauce, 1 tbsp oyster sauce, 3.5 tbsp chicken stock, ⅛ tsp ground white pepper, ½ tbsp toasted sesame oil, and 0.5 tbsp coconut brown sugar. In another small bowl, mix ½ tbsp potato starch with 2 tbsp water to make a slurry.
- Prep the bok choy: Trim the bottom of 3 bulb Baby bok choy to separate the leaves. Slice each leaf lengthwise into 2–3 strips. Swish them in a bowl of water to remove any dirt, then drain and set aside.
- Cook the chicken and pork: Heat a large, 12-inch sauté pan over medium heat until hot. Add 1 tbsp avocado oil, garlic, and ginger. Stir for 5–6 seconds, then add 0.5 lb ground chicken and 0.5 lb ground pork. Break the meat into smaller pieces with a wooden spoon and season with ½ tsp coarse sea salt. Cook for 3 minutes. You should hear a sizzle; increase the heat slightly if needed.
- Add the onion and scallions: While the meat is still slightly pink, add the diced onion. Continue cooking for 2–3 minutes, breaking the meat into finer pieces, until cooked through and the onion is soft and slightly translucent. Stir in the white scallion parts and 1 tbsp Shaoxing wine.
- Finish the sauce: Pour in the sauce mixture. Stir the slurry again before adding it to the pan. Stir until the sauce thickens, about 30 seconds. Turn off the heat and cover to keep warm.
Blanch the bok choy
- Blanch and set aside: Bring a large, 4-quart pot of water to a boil. Add ½ tbsp neutral flavored oil, then blanch the bok choy for 1 minute. The oil gives the leaves a little shine. Lift out with a slotted spoon or strainer, drain, and set aside on a plate. Keep the water in the pot for the wrappers.
Cook the wonton wrapper noodles
- Add the wrappers: Bring the water back to a boil, then reduce the heat to medium to maintain a gentle boil. Use chopsticks to stir the water into a gentle whirlpool. Add 8 wonton wrappers one at a time. Cook one serving per batch, adding no more than 10 wrappers to prevent sticking.
- Boil gently: Cook the wrappers for 1½ minutes, using a timer. Keep the water moving by gently pushing it along the edge of the pot, avoiding direct contact with the wrappers. Remove promptly when the timer goes off.
- Rinse, drain, and oil: Immediately lift the wrappers out with a large slotted spoon or strainer and transfer to a colander. Rinse under gently running tap water for 5–10 seconds to remove excess starch. Gently shake off excess water, then transfer to an individual serving bowl. Drizzle with a little neutral oil and gently toss to prevent sticking. Repeat with the remaining wrappers, placing each serving in its own bowl.
Assemble the bowls
- Add the toppings and serve: Divide the meat sauce and bok choy among the bowls and sprinkle with the green scallion parts. If the wrappers feel a little sticky, drizzle with a small amount of toasted sesame oil. Gently toss and serve immediately.
Notes
- Use a large pot: Plenty of water and room to move help keep the wonton sheets from sticking together.
- Have everything ready: Cook the meat sauce and blanch the bok choy before boiling the wrappers. Set out your serving bowls, colander, and oil so you can move quickly.
- Enjoy freshly cooked: The wrappers taste best right after cooking, rinsing, and draining. They can stick together and become firmer as they sit, so only boil the amount you plan to eat.
- Storing unused wonton wrappers: I keep them in their original packaging, wrap the package tightly with plastic wrap, then seal it in a zip-top freezer bag to keep the sheets from drying out. Refrigerate if you’ll use them within the week, following the package’s storage instructions, or freeze for longer storage. Wrappers thawed in the fridge and kept refrigerated can be refrozen, but repeated thawing and freezing can make them drier and more fragile.
- Make-ahead and storage: The meat sauce is great for making ahead and saves you time on the day you serve. Refrigerate it promptly in an airtight container and use within 4 days of cooking. Reheat until hot throughout, adding a splash of chicken stock or water if needed to keep it saucy. Blanch the bok choy and boil the wonton wrappers fresh just before assembling the bowls for the best texture.
Nutrition
Serving: 1serving, Calories: 523kcal, Carbohydrates: 45g, Protein: 28g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 95mg, Sodium: 1105mg, Potassium: 647mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3875IU, Vitamin C: 44mg, Calcium: 162mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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More wonton recipes to try
- Deconstructed wonton soup — Chicken-and-pork meatballs simmered in a light ginger-scallion broth with bok choy and wonton sheets. All the comfort of wonton soup without the folding.
- Chicken wontons — Tender chicken wontons with a creamy sesame sauce you can make spicy or mild.
- Beef wontons — Pan-seared and steamed for crisp bottoms and a juicy beef filling.
For homemade wrappers, see my gluten-free wonton wrappers recipe.
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