EP 3: CHILI OIL WONTON SKIN NOODLES🍜

Ingredients

• 5 pieces Wonton Wrappers (store‑bought, cut into triangles)
• 0.25 teaspoon Citron Pepper (ground citrus‑flavored pepper blend)
• 0.125 teaspoon White Pepper (ground)
• 1 teaspoon Gochugaru (Korean red pepper flakes)
• 1 tablespoon Sesame Oil (toasted, extra‑virgin)
• 1 tablespoon Soy Sauce (low‑sodium)
• 1 teaspoon Chili Crisp (store‑bought, optional for extra crunch)
• 4 cups Water (for boiling wrappers)

Instructions

1. Slice and Separate Wrappers

   Using kitchen scissors, cut each wonton wrapper into four triangles and gently separate them so they don’t stick together.

   Time: PT5M

2. Bring Water to a Boil

   Fill a large pot with 4 cups of water, cover, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

3. Cook the Wrapper Triangles

   Add the triangles one by one, stirring gently. Cook for 30‑45 seconds until they float and are just tender.

   Time: PT1M

   Temperature: 100°C

4. Drain and Rinse

   Using a colander, drain the cooked wrappers and immediately rinse under cold running water to stop cooking and remove excess starch.

   Time: PT1M

5. Prepare the Seasoning Mix

   In a mixing bowl combine citron pepper, white pepper, gochugaru, sesame oil, soy sauce, and chili crisp. Stir until a smooth sauce forms.

   Time: PT2M

6. Toss Noodles with Sauce

   Add the drained wrapper noodles to the bowl of sauce. Toss gently until every piece is evenly coated.

   Time: PT2M

7. Plate and Serve

   Transfer the seasoned noodles to a serving plate. Garnish with extra chili crisp or toasted sesame seeds if desired.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

4g

Carbohydrates

30g

Fat

8g

Fiber

2g