Wanton Mee

🔥 Prep

• Measure 200 g egg noodles and set aside in a bowl.
• Take 100 g pork mince, place in a mixing bowl, add 1 tsp soy sauce (from the 2 tbsp total) and 1 tsp sesame oil, mix well.
• Lay out 10 wanton wrappers on a clean surface.
• Spoon about 1 tsp of the seasoned pork onto the center of each wrapper, fold and seal edges with a little water to form wantons.
• Rinse 50 g bok choy under cold water, trim stems, and chop leaves into 2‑cm pieces.
• Prepare 200 ml chicken stock in a measuring jug.
• Measure out 2 tbsp soy sauce; set aside 1 tsp for the pork mixture and 1 tbsp for the broth (the remaining 1 tsp can be used later if desired).

🔥 Cook

• 1. Bring a pot of water to a rolling boil over high heat.
• 2. Add the wantons and cook for 3‑4 minutes until they float to the surface; remove with a slotted spoon and set aside.
• 3. In the same pot, add the 200 g egg noodles and cook for 2 minutes (or according to package) until just tender; drain and rinse briefly under cold water to stop cooking.
• 4. In a clean wok or saucepan, heat 1 tsp sesame oil over medium heat.
• 5. Add the chopped bok choy and stir‑fry for 1‑2 minutes until wilted but still crisp.
• 6. Pour in the 200 ml chicken stock, then add the 1 tbsp soy sauce (set aside earlier) and bring to a gentle simmer over medium‑low heat for 2 minutes.
• 7. Return the cooked noodles to the pan, toss to coat evenly in the broth, and heat for 1 minute.
• 8. Divide the noodles and bok choy into serving bowls, top with the cooked wantons, and drizzle any remaining broth over the top. Optionally add the remaining 1 tsp soy sauce for extra saltiness.

🔥 Serve

• Garnish each bowl with sliced spring onions and a drizzle of chili oil if desired.
• Serve hot, accompanied by a side of sliced cucumber or a light pickle for freshness.