CHICKEN WONTON NOODLE SOUP

SERVES 4 PREP + COOK 1 HOUR

✦ 2 tsp peanut oil ✦ 2 cloves garlic, crushed ✦ 2 litres (8 cups) chicken stock ✦ 1 tbsp Japanese soy sauce ✦ 1 litre (4 cups) water ✦ 225g fresh egg noodles ✦ 800g baby buk choy, trimmed, halved or quartered lengthways ✦ 4 fresh shiitake mushrooms, trimmed, sliced thinly ✦ 4 green onions, sliced thinly CHICKEN WONTONS ✦ 150g chicken mince ✦ 2 tbsp finely chopped water chestnuts ✦ 1 green onion, chopped finely ✦ 1 clove garlic, chopped finely ✦ 1 tsp finely grated fresh ginger ✦ 1 tsp sesame oil ✦ 1 tsp soy sauce ✦ 16 wonton wrappers 1 Heat oil in a large saucepan over low heat. Cook garlic, stirring, 2 mins. Stir in stock,

soy sauce and water. Bring to boil. Reduce heat to low, then simmer 15 mins. Season to taste.

2 CHICKEN WONTONS Combine chicken, water chestnuts, green onion, garlic, ginger, oil and soy sauce in a bowl. Place 1 heaped teaspoon of chicken mixture in the centre of each wrapper. Brush edges with water, then pinch edges together to seal. Cook wontons, in batches, in a large saucepan of simmering water 4 mins until cooked through. Remove with a slotted spoon onto a large tray.

3 Cook noodles in a saucepan of boiling water following packet directions until tender, then drain. Divide noodles among bowls.

4 Add buk choy and mushroom to soup. Cook 4 mins until buk choy is tender but still crisp. Add cooked wontons to soup to warm through. Divide wontons, vegetables and soup evenly among bowls.

5 Serve soup sprinkled with green onion. Season to taste.