Prawn & Chive Wonton Noodle Soup
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Prawn & Chive Wonton Noodle Soup
Recipe By Courtney Roulston
Ingredients
3 large slices ginger, julienne
2 cloves garlic, whole, crushed
2 green onions, white parts bruised, green tops finely sliced into rings
2 whole dried shiitake mushrooms
1 ltr Coles real salt chicken stock
1 tbsp Mr Chen’s light soy sauce
10 Mr Chen’s prawn & chive wonton dumplings
2 heads bok choy, sliced into quarters lengthways
2 tsp sesame oil
2 portions Mr Chen’s thin egg noodles, refreshed in hot water
Method
In a large pot combine the ginger, garlic, white parts of the spring onions, shitake mushrooms and stock. Bring up to a simmer and add the wonton dumplings then cover and cook for 6 - 8 minutes, or until aromatic.
Remove the mushrooms from the stock and slice them into thin strips. Place the bok choy and soy sauce into the stock and cook for 1 minute.
Divide the egg noodles into the base of 2 serving bowls. Top the noodles with the dumplings, bok choy and mushrooms then ladle over the hot stock. Top each soup with a little sesame oil and sliced green spring onions before serving.
