Won Ton Noodles

The famous Malaysian won ton noodles. Great for breakfast lunch or dinner!

• Ready In: 30 mins
• Serves: 5-6

Ingredients

• 1⁄2 lb  chinese 'red' barbecued pork
• 3  cups  noodles (Chinese thin egg noodles)
• 16  cups  chicken stock
• 1⁄2 lb choy sum (or your favorite leafy greens)
• 2  stalks scallions, finely chopped (optional)
• 4 -6  fresh green serrano chilies, finely sliced
• 1⁄2 cup white vinegar (optional)
• 1⁄2 lb  fresh  ground lean pork (chopped)
• 40  wonton skins (more or less)
• 1  egg
• 3  garlic cloves, finely mashed
• 1⁄2 inch gingerroot, finely grated
• 1  tablespoon oyster sauce
• 2  teaspoons soy sauce
• 1 1⁄2 tablespoons cornflour
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon salt
• 1  teaspoon cornflour (with 2-3 tbsp water, for sealing wonton skins Stir well just before use)

Directions

1. In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
2. Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
3. [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
4. In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
5. In a large pot, bring water to a rapid boil,.
6. blanch choy sum until just al dente, strain well, set aside for garnish.
7. In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
8. Drain well and put into individual serving bowls.
9. In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
10. Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
11. Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
12. For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.