Dumpling Noodles
Ingredients
- 1 pack (300g) dumpling wrappers (roughly 30 wrappers)
- 1 tbsp vegetable oil
- 500g lean pork mince
- 1 tbsp oyster sauce
- 2 tsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 spring onions (plus more for garnish)
- 1 carrot, julienned or finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of bokchoy
Tips
Stretching the Wrappers: After cutting the wrappers into thirds, gently pull and stretch each piece to make them more noodle-like.
Cooking in Batches: Avoid overcrowding the pot when boiling the wrappers, as they can stick together. Cook them in small batches (about 2 minutes each) for the best results.
Sauce Balance: Taste the pork mixture as you cook. If you prefer more sweetness, add a little extra hoisin sauce. For a saltier kick, a splash of light soy sauce does the trick.
Directions
- Cut each dumpling wrapper into thirds and gently stretch each piece to resemble a noodle shape. Set aside.
- Heat a pan over medium heat, then add a drizzle of oil. Sauté the garlic and the spring onions until fragrant, about 1 minute.
- Increase the heat to high and add the pork mince. Cook for 2–3 minutes, stirring, until slightly browned.
- Lower the heat to medium, then stir in the light soy sauce, dark soy sauce, oyster sauce, and hoisin sauce. Cook for another 2–3 minutes.
- Mix in the carrots and cook for 1–2 minutes, until slightly softened.
- Bring a large pot of water to a boil. Cook the dumpling wrapper noodles in batches to avoid overcrowding. Each batch should take about 2 minutes. Drain and set aside.
- Add the cooked noodles to the pork mixture and toss to combine, ensuring everything is evenly coated.
- Plate the dish, then top with extra spring onion. Serve immediately and enjoy.
Ingredients
- 1 pack (300g) dumpling wrappers (roughly 30 wrappers)
- 1 tbsp vegetable oil
- 500g lean pork mince
- 1 tbsp oyster sauce
- 2 tsp hoisin sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 spring onions (plus more for garnish)
- 1 carrot, julienned or finely chopped
- 2 garlic cloves, finely chopped
- 1 bunch of bokchoy
Tips
Stretching the Wrappers: After cutting the wrappers into thirds, gently pull and stretch each piece to make them more noodle-like.
Cooking in Batches: Avoid overcrowding the pot when boiling the wrappers, as they can stick together. Cook them in small batches (about 2 minutes each) for the best results.
Sauce Balance: Taste the pork mixture as you cook. If you prefer more sweetness, add a little extra hoisin sauce. For a saltier kick, a splash of light soy sauce does the trick.
Directions
- Cut each dumpling wrapper into thirds and gently stretch each piece to resemble a noodle shape. Set aside.
- Heat a pan over medium heat, then add a drizzle of oil. Sauté the garlic and the spring onions until fragrant, about 1 minute.
- Increase the heat to high and add the pork mince. Cook for 2–3 minutes, stirring, until slightly browned.
- Lower the heat to medium, then stir in the light soy sauce, dark soy sauce, oyster sauce, and hoisin sauce. Cook for another 2–3 minutes.
- Mix in the carrots and cook for 1–2 minutes, until slightly softened.
- Bring a large pot of water to a boil. Cook the dumpling wrapper noodles in batches to avoid overcrowding. Each batch should take about 2 minutes. Drain and set aside.
- Add the cooked noodles to the pork mixture and toss to combine, ensuring everything is evenly coated.
- Plate the dish, then top with extra spring onion. Serve immediately and enjoy.
Helpful Tips
Storage
Substitutions
Don’t stop at carrots! Add whatever you have on hand— snow peas, capsicum or shredded cabbage would also work nicely.
Serving Suggestions
Watch How to Make It
