Seaweed Shrimp Wonton Noodles
Soothing Seaweed & Shrimp Wonton Noodles for Husband’s Hangover
To comfort my husband’s stomach after a night of drinking, I made these delicious seaweed and shrimp wonton noodles! It’s a simple yet deeply satisfying dish perfect for recovery.
Main Ingredients- 1 block frozen seaweed (maesaengi)
- 90g fresh 칼국수 noodles (thick wheat flour noodles)
- 12 frozen shrimp wontons
Seasoning & Extras- 2 packets instant wonton/noodle soup base
- 2 packets instant wonton/noodle soup base
Cooking Instructions
Step 1
First, prepare 1 package of commercial frozen shrimp wontons. If the product requires thawing, follow the package instructions.
Step 2
Next, get your 90g of fresh 칼국수 noodles and 1 frozen block of maesaengi (seaweed) ready. You can use the seaweed block directly from frozen.
Step 3
Briefly blanch the 칼국수 noodles in boiling water for about 1-2 minutes. This step prevents the noodles from becoming mushy or clumping together in the soup, ensuring a chewier texture.
Step 4
Now, bring 550ml of water to a boil in a pot over medium-high heat. Once boiling, add the blanched 칼국수 noodles, the frozen maesaengi block, the 12 shrimp wontons, and both packets of the soup base.
Step 5
Continue to boil everything for about 4 more minutes until cooked through. That’s it – your Seaweed Shrimp Wonton Noodles are ready! For best results, you can reduce the heat slightly after it starts boiling to ensure everything cooks evenly. Isn’t that easy? Enjoy the comforting, savory broth combined with the chewy noodles and plump wontons!
