Hong Kong Wonton Noodles

Step 1

Chop 200g shrimp coarsely; mix with 100g ground pork, 1 sliced green onion, 1 tbsp soy sauce, and 1 tsp sesame oil until combined.

Step 2

Place 1 tsp filling in center of each wonton wrapper; wet edges, fold into triangles, press to seal, and bring corners together.

Step 3

Bring 1 liter chicken broth to a boil; add 1 tbsp soy sauce and reduce to a simmer, keeping hot while you cook wontons.

Step 4

In a separate pot, boil water; cook wontons in batches until they float and are cooked through, about 3-4 minutes.

Step 5

Using same boiling water, cook 200g egg noodles until tender but still springy, about 2-3 minutes; drain.

Step 6

Divide noodles and wontons into bowls; ladle hot broth over, and top with remaining sliced green onions.

Step 7

Serve immediately, adding extra soy sauce or chili oil if desired.