Mike Robinson
from
Great Food Bites
Mike Robinson prepares fast food Fusion-style in this fabulous recipe for wonton noodle soup
Mike Robinson prepares fast food Fusion-style in this fabulous recipe for wonton noodle soup
Wonton noodle soup
Method
2. Put 1 tablespoon of the filling in the centre of a wonton skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top to seal; it should look like a small filled bag. Fill the remaining wontons.
3. Cook the noodles in a large saucepan of boiling salted water for 3-5 minutes. Drain and set aside.
4. Pour the stock, soy sauce and sesame oil into a large saucepan and bring to a simmer.
5. Fill a separate pan with salted water and bring to the boil. Reduce the heat, before poaching the wontons for 1 minute or until they float to the top. Remove them immediately, transfer them to the pan with stock and simmer for 2 minutes.
6. Spoon the noodles into individual bowls, ladle over the soup and wontons. Garnish with spring onions and serve immediately.
Prep:
40 min
Cook: 10 min
Cook: 10 min
Ingredients
For the filling
250g minced pork250g raw prawns, peeled, deveined and coarsely chopped
1 tsp Salt
1/2 tsp ground white pepper
1.5 tbsp light Soy sauce
2 tbsp Spring onions, finely chopped
1 tbsp Shaoxing rice wine
1 tsp Sugar
2 tsp Sesame oil
1 egg white, lightly beaten
3 cm piece of fresh ginger, grated
For the wontons
250g wonton wrapperschopped spring onions, to garnish
For the soup
350g dried or fresh egg noodles1.2 litres chicken stock
1 tbsp light Soy sauce
1 tsp Sesame oil
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