Won Ton Noodles

• 1/2 lb chinese 'red' barbecued pork
• 3 cups noodles (Chinese thin egg noodles)
• 16 cups chicken stock
• 1/2 lb choy sum (or your favorite leafy greens)
• 2 stalks scallions, finely chopped (optional)
• 4 -6 fresh green serrano chilies, finely sliced
• 1/2 cup white vinegar (optional)
• 1/2 lb fresh ground lean pork (chopped)
• 40 wonton skins (more or less)
• 1 egg
• 3 garlic cloves, finely mashed
• 1/2 inch gingerroot, finely grated
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1 1/2 tablespoons cornflour
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 1 teaspoon cornflour (with 2-3 tbsp water, for sealing wonton skins Stir well just before use)

1. In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
2. Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible Best made ahead of time and refrigerated.
3. Optional finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
4. In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
5. In a large pot, bring water to a rapid boil,.
6. blanch choy sum until just al dente, strain well, set aside for garnish.
7. In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
8. Drain well and put into individual serving bowls.
9. In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so test one for doneness.
10. Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
11. Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
12. For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.

pork, noodles, chicken stock, choy, stalks scallions, green serrano chilies, white vinegar, fresh ground lean pork, wonton skins, egg, garlic, gingerroot, oyster sauce, soy sauce, cornflour, white pepper, salt, cornflour

Taken from www.food.com/recipe/won-ton-noodles-272370 (may not work)