Wonton Noodles

It has been two weeks since I came back to Melbourne, and everyday I crave for a different type of Malaysian dish. Only a couple of days ago, I cooked Hokkien Prawn Noodle. And today, cravings kicked in again and so I whipped up Wonton Noodles! :D

Recipe adapted from 3 Hungry Tummies

Ingredients

fresh egg noodles
choy sum (washed and cut into manageable lengths )
spring onions (chopped)

Dressing for the noodles

1.5 tbsp of shallot oil

1 .5 tbsp of light soy
1.5 tbsp of caramel sauce
1 tbsp of oyster sauce
1 tsp of castor sugar
dash of white pepper

Wonton (Makes 40)

wonton wrappers

400g of pork mince
200g of prawn meat (minced)
2 spring onions (white parts only, minced)
2 tsp of minced ginger
1 egg (lightly beaten)
dash of Chinese cooking wine
dash of light soy
dash of oyster sauce
dash of sesame oil
salt and white pepper to taste
2 tbsp of corn flour
hot chicken stock (to serve)

Method
1. Prepare the choy sum, and chopped spring onions.

2. Place all ingredients for wonton (except stock) and mix well.

3. Place 1.5 tsp of filling in middle of the wonton wrapper, gather all edges together to form a plump dumpling. Make enough dumplings and set aside (allow 6 to 8 dumplings/person).

4. In a pot of  boiling water, boil wantons til they float to the surface, takes about 5 minutes. Drain wontons and warm the dumplings up in simmering stock just before serving.

5. Return pot of water to boil, meanwhile prepare the sauce for noodles.

6. Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente.

7. Blanch choysum or bokchoy briefly. Mix noodles in the prepared sauce/dressing.

8. Serve noodles immediately with wonton in chicken stock. :)