Wonton Noodle Soup from Chinese-ish: Home cooking, not quite authentic, 100% delicious by Rosheen Kaul
On my last visit to Hong Kong, I chanced upon a noodle shop that still made their noodles using the traditional method, where the chef bounces on a thick bamboo
Ingredients
- 8 cups (2 litres) stock, or use a good-quality store-bought stock
- 300 g (10½ oz) fresh egg noodles
- Salt, to taste
- ½ bunch bok choy, halved lengthways and blanched
- 24 wontons
- ½ teaspoon ground white pepper
- 2 teaspoons sesame oil
- 4 spring onions (scallions) or garlic chives, sliced
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