Wonton noodles is a Cantonese noodle dish.
Wonton noodles were not given their name, until the Tang Dynasty.
The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually kai-lan, also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus.
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