Noodle Soup

Ingredients

• 300 g pork or chicken mince
• 1 1/2 cups finely shredded Chinese cabbage
• 1 tsp soy sauce
• 1 tsp each sesame oil and grated fresh ginger
• 40 wonton wrappers
• 6 cups prepared chicken stock
• 200 g fresh thin egg noodles
• 1 bunch baby bok choy, trimmed and washed

Method

1. Combine the mince, cabbage, soy sauce, sesame oil and ginger in a bowl. Season with salt and pepper. Place 1 tsp of filling on a wonton wrapper and gently gather the edges together to enclose filling. Repeat with remaining wontons and mince.
2. Place the chicken stock into a saucepan and bring to the boil. Season with sesame oil and soy sauce, cover and reduce to a gentle simmer. Meanwhile, bring a large saucepan of water to the boil. Cook the wontons in water for 4-5 min, then remove with a slotted spoon and divide between bowls. Add fresh noodles and cook for 2-3 min, remove with tongs and add to the serving bowls as well.
3. To the simmering stock, add the baby bok choy and cook for 1 min. Ladle into bowls and garnish with onions and sliced fresh chilli. Serve with a bowl of hot chilli sauce.