Wonton Noodle

Serves 5

Ingredients

450g Hoi Tin Egg Noodles/ Egg white noodles

220g Hoi Tin Wonton Wrappers

2 tbsp vegetable oil

6 ox shrimp, peeled

2 teaspoons of salt

l lb of minced pork

2 teaspoons light soy sauce or to taste

1/2 teaspoon sugar or to taste

1 egg, beaten

For Soup:

6 cups chicken stock

Light soy sauce to taste

1 tablespoon Seasame oil

1 green onion, chop

Method

Wonton:

1. Use the minced pork, shrimp as a filling.
2. In a bowl, mix them together with vegetable oil, sugar, salt, soy sauce
3. Roll the filing into a meatball shape and place it in the center of one wonton wrapper.
4. Then use a brush to apply some egg to all 4 edges and fold the wonton.

Noodle:

1. Separate the noodles and place it in 6 cups of boining water (one for each time)(add more water if more than one serving for better result). Stir constantly. When the water reboils (approximately 30 sec.) take noodles out. Place noodles in bowl, add one teaspoon of oil then mix.

Assemble:

1. In a saucepan, heat the chicken stock and season with the soy sauce and sesame oil. At the same time, bring a large pot three-fourth full of water to a boil, salt lightly.
2. Add Wonton into the boiling water. Cook until they float to the top, about 4 minutes.
3. Scoop out the wonton and place in the bowl with the egg noodles.
4. Ladle over the hot stock. Garnish with the green onion and serve hot.