Wonton Wrappers Make Excellent Noodles

Toss 'em with a peanut sauce! (Photo: Claire Lower)
Toss 'em with a peanut sauce! (Photo: Claire Lower)

As you probably know, wonton wrappers are thin, delicate sheets of flour, water, and egg used to make top tier foods such as fried wontons, wonton soup, and crab rangoon (just to name a few icons). But the little squares can just as easily be dropped into simmering soups, sauces, or plain ol’ water to make piles of delicious bouncy little noodles.

Actually, making noodles with wonton wrappers is probably the easiest thing you can do with them, especially if you are just learning to how to properly wrap wontons or are perfecting your wrapping method, and are prone to tearing them. Accidentally torn wrappers make great noods, but you can also intentionally tear them — half a wrapper makes a perfectly-sized noodle.

The wrappers cook very quickly, much like fresh pasta (because they basically are thin sheets of fresh egg pasta), so make sure you’re ready to eat them before you drop them in a boiling liquid. If you’re going to be slurping them in a soup, simply drop them in one minute before you intend serve it. (They will float to the top and turn a little transparent when done, but give one a taste after a minute of cooking to see how it feels between your teeth.) If you want to make a cold noodle bowl, cook them for two minutes, then drain and rinse under cold water to stop the cooking process. You can also cook them right in a sauce for about a minute or toss them with butter and serve them alongside a hearty stew (and stew season is approaching).

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