Prepare the wonton filling: In a bowl, combine ground pork, shrimp, light soy sauce, sesame oil, white pepper, and cornstarch. Mix well.
Assemble the wontons: Take a wonton wrapper, place a small amount of filling in the center. Moisten the edges of the wrapper with water and fold it into your desired wonton shape. Repeat for all wrappers.
Prepare the sauce: In a small bowl, combine dark soy sauce, light soy sauce, sesame oil, oyster sauce, sugar, and white pepper. Mix well until sugar dissolves.
Slice the char siu and chop the spring onions. Prepare the pickled green chilies for garnish.
Bring a large pot of water to a rolling boil. Add the wontons and cook until they float and are cooked through. Remove with a slotted spoon. In the same boiling water, blanch the choy sum until tender-crisp. Remove.
In the same boiling water, add the egg noodles and cook according to package instructions until al dente. Drain the noodles very well.
To serve (dry version): Divide the sauce among serving bowls. Add the hot, well-drained noodles and toss to coat evenly. Top with sliced char siu, cooked wontons, blanched choy sum, chopped spring onions, and pickled green chilies.
Optional soup: Heat chicken stock with salt. Serve hot chicken stock and a few wontons in a separate small bowl on the side.
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