Wonton Char Siu Noodle Soup (叉烧云吞面)

1 standard portion

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Ingredients

• 2 oz (56 g) char siu pork ((Chinese barbecued pork), sliced)
• 3 heads choy sum ((or baby bok choy, or other greens of your choice))
• 1 bundle (about 3.5 oz / 100 g) thin egg noodles
• 6 wontons (, homemade or store bought)
• Fried shallot for garnish ((Optional))
• green onion (, sliced (for garnish))
• 2 cups chicken broth
• 1 slice ginger
• 1 teaspoon Shaoxing wine
• 1 teaspoon light soy sauce (or soy sauce)
• 1/8 teaspoon white pepper
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil
• salt to taste

Method

1. Add the chicken broth, ginger and Shaoxing wine into a separate small pot. Cook over medium-high heat until brought to a boil. Add the soy sauce, white pepper, and sugar. Let simmer if you’re still preparing the rest of the ingredients.
2. Bring a medium pot of water to a boil. Add a pinch of salt and a few drops of vegetable oil. Add the choy sum. Cook until turning tender, 40 to 50 seconds. Remove the choy sum and transfer to a plate.
3. Cook the noodles in the same pot according to the package instructions, until al dente. Once done, drain the noodles and transfer to a serving bowl.
4. Boil the wontons in the same pot. If you use my homemade wonton recipes, boil the wontons until they float to the top. Then boil for another 1 to 2 minutes. If using store bought wontons, follow the package instructions.
5. Once done prepping, pour the hot broth over the noodles and top with the wontons. Drizzle with sesame oil. Garnish with sliced char siu pork, choy sum, fried shallot and green onion. Serve hot as a main dish.