If you are craving a good chili oil cold noodle, try this tasty and easy wonton skin noodles hack. They come together effortlessly using this easy hack.
What is wonton skin noodle?
They are “noodles” made with ready-made wonton wrappers or known as wonton skin. You are welcome to use homemade wonton wrappers too. It comes together so effortlessly and is a tasty one when you tossed it with some chili oil or any of your favorite seasonings for noodles.
Easy Wonton Skin Noodle with Chili Oil
Ingredients
For the noodles:
- 454 g wonton wrappers I used store-bought
For chili oil:
- Homemade Chinese chili oil or use store-bought chili oil
Seasonings: (the amount is just an estimate)
- 3 Tbsp soy sauce or more as needed
- 1 tsp sesame oil
- ½ tsp sugar
- Salt to taste
Garnish:
- cilantro leaves chopped
Instructions
- You can use any shape or variety of wonton or dumpling wrappers you like. They come in different shapes and thickness. The one I have here is Hong Kong style dumpling wrappers and they are actually pretty thin. If you use a thicker one, like the one used for jiao zi, then you will just have thicker chewier noodles. There's no right or wrong here
- I recommend that you prepare the chili oil few days before or at least the day before if you choose to use homemade chili oil
Cut the wonton or dumpling wrappers:
- Bring a large pot of water to a boil
- Divide the wrappers into about 1-inch tall stack (don't have to be exact). If you have a square shape, then you can cut each stack into 2-3 strips. I have the round one and I just cut them in half. So the noodles will be thicker. Feel free to cut into narrower strips, I recommend about 3 strips per wrapper, not too narrow
- Separate each wrapper by hands so they won't clump together when you cook them
Boiling the noodles:
- Prepare a large pot of ice cold water to rinse the cook noodles later
- Bring a large pot of water to a boil. You want to cook in 3-4 batches instead of dumpling all of them in at once. They will clump together badly.
- Gently pick up the noodle pieces without squeezing and sort of sprinkle them in and gently stir with a long chopstick to prevent clumping. For thin wrappers like mine, I cooked for about 2 minutes. If you have thicker dumplings, consider adding another minute or two
- Remove the noodles from the water using a spider skimmer and plunge the noodles into the ice water for about 5 seconds or so and transfer to a colander
- Continue cooking the next batch of noodles and repeat the same process
Tossing the noodles with chili oil and sauce:
- The amount of chili oil you want to use is really up to you. I use 4-5 tablespoons of the chili oil. Add them to a mixing bowl. Add the seasonings and stir to combine. Add the cooked noodles in and gently tossed to combine
To serve:
- You can keep them chilled in the fridge before serving. Garnish with some chopped cilantro leaves and serve
Nutrition
How to prepare wonton skin noodles
1. You can use any shape or variety of wonton or dumpling wrappers you like. They come in different shapes and thickness. The one I have here is Hong Kong style dumpling wrappers and they are actually pretty thin. If you use a thicker one, like the one used for jiao zi, then you will just have thicker chewier noodles. There’s no right or wrong here
2. I recommend that you prepare the chili oil few days before or at least the day before if you choose to use homemade chili oil
3. Bring a large pot of water to a boil. Divide the wrappers into about 1-inch tall stack (don’t have to be exact). If you have a square shape, then you can cut each stack into 2-3 strips. I have the round one and I just cut them in half. So the noodles will be thicker. Feel free to cut into narrower strips, I recommend about 3 strips per wrapper, not too narrow
4. Separate each wrapper by hands so they won’t clump together when you cook them
5. Prepare a large pot of ice cold water to rinse the cook noodles later. Bring a large pot of water to a boil. You want to cook in 3-4 batches instead of dumpling all of them in at once. They will clump together badly.
6. Gently pick up the noodle pieces without squeezing and sort of sprinkle them in and gently stir with a long chopstick to prevent clumping. For thin wrappers like mine, I cooked for about 2 minutes. If you have thicker dumplings, consider adding another minute or two
7. Remove the noodles from the water using a spider skimmer and plunge the noodles into the ice water for about 5 seconds or so and transfer to a colander
8. Continue cooking the next batch of noodles and repeat the same process
9. The amount of chili oil you want to use is really up to you. I use 4-5 tablespoons of the chili oil. Add them to a mixing bowl. Add the seasonings and stir to combine. 
10. Add the cooked noodles in and gently tossed to combine
11. You can keep them chilled in the fridge before serving. Garnish with some chopped cilantro leaves and serve
Did you make this easy wonton skin noodle recipe?
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