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.
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