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won ton mee
I always enjoyed this for breakfast when I lived in Singapore, but it's just as appropriate for lunch or supper. You can substitute shrimp for the pork slices, or serve it sans meat. You can also dispense with most the soup and serve the mee (noodles) partially dry, seasoned with pepper, soy sauce and rice wine.
Makes 4-6 servings
SHRIMP WON TON
1/3 lb Small cocktail shrimp
1/4 tsp Rice wine
1/4 tsp Salt
1/2 tsp Corn starch
1/4 Cup Bamboo shoots, diced
1 tsp Ginger root, grated
30 Won ton skins
8 oz Mee or angel hair pasta
WON TON SOUP
6 Cups Chicken stock
1 tsp Rice wine
1-1/2 tsp Salt
1 Tbs Ginger root, grated
1/4 lb Chinese BBQ Pork, sliced
1-1/2 tsp Black pepper
3 tsp Sesame oil
3 Tbs Soy Sauce
Chopped green onion
SHRIMP WON TON
Chopped the cocktail shrimp,
then mix with the rice wine,
salt and corn starch. To the
shrimp and sauce, add the
diced bamboo shoots and grated
ginger. Mix thoroughly.
Into the center of each won
ton skin, spoon 1 tsp filling.
Dampen the edges of the won
ton; fold over to form a
triangle. Fold the two
outside corners over, dab the
ends with water, and pinch the
edges together to seal.
Bring 6 Cups of water to a
boil. Add some green
vegetable (spinach, bok choy,
et al.) and the won tons to
the water. Cover. When the
won tons have risen to the
surface, remove and drain the
won tons and vegetable. Set
aside.
Bring the water back
to a boil; cook the noodles
for 10 minutes. Drain and set
aside.
WON TON SOUP
Bring the chicken stock to a
boil in a large stockpot or
saucepan. Add the rice wine,
salt and grated ginger.
Reduce heat and simmer for 10 minutes.
SERVING SUGGESTION
Into four-six large soup
bowls, place a bundle of
noodles. Season each portion
of noodles with 1/4 tsp black
pepper, 1/2 tsp sesame oil,
1/2 Tbs soy sauce and 1 Tbs
chopped green onion. Divide
the BBQ pork, won tons and
green vegetable between the
bowls. Ladle the soup stock
in over the noodles, won tons
and vegetables. Serve
immediately.
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