• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Easy Wonton Skin Noodle with Chili Oil

written by Marvellina Published: August 17, 2023
3.6K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

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.

Easy Wonton Skin Noodle with Chili Oil

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

Easy Wonton Skin Noodle with Chili Oil

Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 6 servings as an appetizer
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

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 facts are just estimates and calculated using online tools*

Nutrition Facts
Easy Wonton Skin Noodle with Chili Oil
Serving Size
 
1 serving
Amount per Serving
Calories
336
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
7
mg
2
%
Sodium
 
1140
mg
50
%
Potassium
 
82
mg
2
%
Carbohydrates
 
45
g
15
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
8
g
16
%
Vitamin A
 
11
IU
0
%
Calcium
 
38
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
Easy Wonton Skin Noodle with Chili Oil

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

Easy Wonton Skin Noodle with Chili Oil

Did you make this easy wonton skin noodle recipe?

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!

Easy Wonton Skin Noodle with Chili Oil
previous post
Vietnamese Steamed Pandan and Mung Bean Layer Cake (Banh Da Lon)
next post
Pani Popo (Samoan Coconut Buns) – Pandan Flavor

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required