Hong Kong Wonton Noodle Bowl

Photo: flickr user yosoynuts

Ingredients

1 pkt fresh thin Chinese egg noodles - (16 oz)

(or dried spaghetti)

3 cups chicken, fish or mus

(or canned chicken broth)

1/2 teaspoon sesame oil

1/2 teaspoon salt

1/8 teaspoon freshly-ground white pepper

12 seafood or pork wontons

(or pre-made frozen wontons)

1/4 cup yellow or green chives in 1" lengths (optional)

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

Preparation

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.