ramyaramesh3007These versatile noodles made with wonton wrappers are doused in a chili oil sauce to make the easiest 5-minute noodle dish!
Wonton skin noodles are exactly what they sound like: noodles made from wonton wrappers. These versatile noodles are tossed in dry spices and homemade chili oil and garnish with sliced spring onions.
You can find wonton wrappers in asian supermarkets – these wrappers, also known as dumpling skins, are thin, square sheets of dough traditionally used to encase fillings for wontons and dumplings. You can use any kind but do note that some contain eggs but there are usually plenty of options made with just wheat flour!
Wonton wrappers are made with wheat so they are not gluten free. However, you can use rice paper in place of the skins in this recipe – you can check out my Rice Paper Noodles recipe.
Making noodles with wonton skins is also often a straightforward process that doesn’t require specialised equipment or ingredients. It’s also a great way to use up leftover wonton skins *which is what I often do!
Ingredients You Need
- wonton wrappers – you can use most type of wonton wrappers. Be sure to avoid the ones with eggs listed as one of the ingredients.
- dry spices – sichuan pepper, white pepper, gochugaru
- chili oil – you can find my homemade chili oil recipe here
- seasonings – black vinegar and soy sauce
Allium free substitutions: Substitute spring onions with coriander.
Chili Oil Wonton Skin Noodles
Ingredients
- 1/2 pack wonton wrappers
- 1 tsp sichuan pepper
- 1/2 tsp white pepper
- 1 tsp gochugaru
- 1 tbsp sesame oil
- 1 tsp black vinegar
- 1 tbsp light soy sauce
- 1 tbsp chili crisp
- spring onions
- toasted sesame seeds
Instructions
- Begin by separating the wonton skins and stacking them. Using a sharp knife or a pizza cutter, slice the skins diagonally into triangles.
- To boiling water, add the wonton skins one by one and let them cook for 1 to 2 minutes.
- Drain and rinse with cold water.
- Add dry spices to a plate – sichuan pepper, white pepper, gochugaru.
- Pour hot sesame oil over the dry spices. Add black vinegar, light soy sauce and chili crisp. Mix well.
- Add the wonton wrappers and mix them until well-combined.
- Garnish with toasted sesame seeds and spring onions.