Cook Time: 30 minutes
5 Oz of SIMPLY FOOD Premium Dried Grain Starch Noodles
1 Oz of Carrot
1 Oz of Daikon
1 Oz of Fresh Shiitake Mushroom
1 Oz of Oyster Mushroom
0.2 Oz of Green Onion
0.3 Oz of Preserved Radish (Salted)
1 Oz of Vegetable Bouillon Powder
1 Tbsp of Sugar
1 Tsp of Salt
1 Tsp of Sesame Oil
11 Oz of Water
1 Tbsp of Cooking Oil
1 Oz of Wonton Wrapper
0.3 Oz of Wood Ear Mushroom
0.3 Oz of Carrot
0.3 Oz of Taro
0.3 Oz Dried Shiitake Mushroom
1 Tsp of Sugar
1 Pinch of Salt
In a hot pot, add cooking oil, stir-fry sliced leek and preserved radish until fragrant. Then, add in sliced carrots, daikon, and any other vegetables of your choice to the pot.
Add in 11 Oz of water and bring it to a boil. Then, add the shiitake mushrooms, oyster mushrooms, vegetable bouillon powder, sugar, salt, and sesame oil.
Continue to stir and until boiling. Then, clarify for a clear broth.
Soak Dried Grain Starch Noodles for 20 minutes until softened.
Boil the soaked noodles for 6-8 minutes until cooked and drain.
Soak dried shiitake mushroom and wood ear mushroom until softened.
Finely mince the soaked shiitake mushroom, wood ear mushroom, carrot and taro.
Saute all of the ingredients together with sugar, a pinch of salt and water until the vegetables are softened to make the wonton stuffing.
Place a suitable amount of wonton stuffing in the middle of the wonton wrapper and wrap it.
Deep-fry the wonton over medium heat until crisp and drain.
Place a suitable amount of noodles in a bowl, pour in the broth, and serve with the fried wontons. Enjoy!