Wonton Mee

Prepare the wonton filling: in a bowl combine the Minced pork, chopped Raw shrimp, finely chopped Spring onion, 1 tbsp Light soy sauce, 1 tsp Oyster sauce, 1 tsp Sesame oil, 1 tsp Sugar, 1/4 tsp White pepper and 1 tbsp Cornstarch. Mix until well combined and slightly sticky.

Assemble the wontons: place a teaspoon of filling in the center of each Wonton wrapper, wet the edges with water, fold and seal into your preferred shape. Set aside on a tray dusted with a little cornstarch to prevent sticking.

Make the broth: heat 1 tbsp Shallot oil in a pot over medium heat and briefly sauté minced Garlic until fragrant. Add 4 cups Chicken stock, bring to a gentle simmer, then season with 1 tbsp Light soy sauce, a pinch of White pepper and salt to taste (use Salt sparingly). Keep simmering on low.

Poach the wontons: once the broth is simmering, gently drop in the prepared wontons and simmer until wrappers are translucent and filling is cooked through, about 3–4 minutes. Remove with a slotted spoon and keep warm in the broth.

Make the noodle sauce: in a small bowl whisk together 2 tbsp Light soy sauce, 1 tbsp Dark soy sauce, 1 tsp Oyster sauce, 1 tsp Sesame oil, 1/2 tsp Sugar and a light sprinkle of White pepper until the sugar dissolves.

Cook noodles and greens: bring a pot of water to a boil. Blanch the Choy sum for 30–45 seconds, then remove and set aside. Briefly cook the Fresh thin egg noodles (wonton mee) in the same boiling water until just al dente (1–2 minutes), then drain well.

Toss the noodles: return the drained noodles to the pot or a mixing bowl, add a splash of Shallot oil and the prepared sauce, and toss thoroughly so the noodles are evenly coated.

Assemble the bowls: place the sauced noodles in serving bowls, top with a few wontons, slices of Char siu (Chinese barbecued pork), and the blanched choy sum. Ladle the hot broth over the wontons (or serve the broth on the side).

Quick pickled chilies: thinly slice the Green chilies and combine with 2 tbsp Rice vinegar, 1 tsp Sugar and a pinch of Salt. Let sit for at least 5 minutes and serve as a bright, spicy condiment.

Garnish and serve: scatter extra sliced spring onion and a drizzle of shallot oil if desired. Serve immediately while the noodles are warm and the broth is piping hot.