Wonton Noodles

Method

Mix the pork mince, prawns, spring onions, soy sauce, sesame oil and white pepper to create the wonton filling. Place approximately one teaspoon of filling in the centre of each wrapper, wet the edges with water, fold into a triangle, then bring the two points together to form the characteristic wonton shape. Bring a large pot of water to boil and cook the wontons for 3-4 minutes until they float and then cook for a further minute; remove with a slotted spoon and set aside. In a separate pot, bring the stock to a simmer with the ginger slices and both soy sauces, then add the pak choi and cook for 2 minutes. Cook the egg noodles according to packet instructions, drain well, then divide between four serving bowls. Pour the hot stock and pak choi over the noodles, top each bowl with six wontons, and garnish with chopped spring onions before serving immediately.