Hong Kong Wonton Noodle Bowl

Recipe Ingredients

1		Fresh thin Chinese egg noodles - (16 oz)
		= (or dried spaghetti)
3 cups	711ml	Chicken, fish or mushroom vegetable stock
		= (or canned chicken broth)
1/2 teaspoon	2.5ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
12		Seafood or pork wontons
		= (or pre-made frozen wontons)
1/4 cup	59ml	Yellow or green chives in 1" lengths - (optional)
1		Green onion - trimmed, and
		Chopped coarsely
1		Sheet Japanese Seaweed (nori) - cut in half,
		Then cut crosswise into thin strips
1 tablespoon	15ml	Toasted sesame seeds

Recipe Instructions

Bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain, rinse with cold water, and drain again. Divide the noodles among 4 soup bowls.

Bring the stock, sesame oil, salt and pepper to a boil in a medium saucepan over high heat. Add the wontons and cook until the wontons float to the top, 3 to 4 minutes. Divide the wontons and broth among the soup bowls. Scatter some of the chives, green onion, nori and sesame seeds over each bowl. Serve hot.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Oodles of - Noodles) - from the TV FOOD NETWORK CANADA

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