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Last updated: Jul 15, 2013 — Published: Jul 15, 2013 — By: Anita — 10 comments
Sunday is a great day since it is when we usually see my parents or Piti’s parents. If the meet up happens to be in the morning, we always end up either having a big bowl of noodles or going for a dim sum brunch, a delight either way :D I thought I would write up a recipe for the all time favorite when it comes to noodles soup, which is none other than wonton and chicken mushroom noodles soup, or more commonly known as bakmi ayam jamur dengan pangsit kuah in Indonesian.
For the wonton (make about 50 to 60 wontons)
3. Fold the sides so the edges overlap.
4. Wet the two closest edges where they meet and pinch to seal.
5. Repeat until all filling are used up and you should get these lovely wontons. Wontons that are not to be used immediately can be wrapped in aluminum foil in a single layer and kept frozen for up to 1 week. Before using, just remove from the freezer and let the wontons return to room temperature.
For the chicken and mushroom sauce (4 servings)
For the noodles (4 servings)
For the wonton soup (4 servings)
This turns out to be really long huh? But we can now finally enjoy the delicious noodles with chicken and mushroom sauce with a side of wonton soup! And you should now have plenty of wontons ready to be cooked (they are great deep fried too). Enjoy ♥
I am also submitting this for the Indonesian Food Blogger Challenge #11, wish me luck guys ♥
Author: Anita Jacobson
Categories: One Dish Meal Soup
Ingredients: Chicken Noodles Seafood
Prep Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours