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[edit] Ingredients
1 |
pkt fresh thin Chinese egg noodles - (16 oz) |
|
(or dried spaghetti) |
3 |
cups chicken, fish or mushroom vegetable stock |
|
(or canned chicken broth) |
½ |
teaspoon sesame oil |
½ |
teaspoon salt |
⅛ |
teaspoon freshly-ground white pepper |
12 |
seafood or pork wontons |
|
(or pre-made frozen wontons) |
¼ |
|
1 |
green onion trimmed, and |
|
chopped coarsely |
1 |
inch sht Japanese Seaweed (nori) cut half, |
|
then cut crosswise into thin strips |
1 |
tablespoon toasted sesame seeds |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
