8 cups chicken stock
4 garlic cloves, peeled and lightly bruised
4cm piece ginger, sliced and lightly bruised
2 whole star anise
400g (14 oz) pork ribs, cut into individual ribs
1 tbsp light soy sauce
1 tsp sea salt
600g (1.3 lb) fresh Chinese egg noodles (or your noodle of choice)
200g (8 oz) Chinese BBQ Char Siu pork (either store-bought or try my homemade version here), thinly sliced
200g (8 oz) choy sum or other Asian greens, cut into bite-sized pieces
Finely sliced spring onion (scallions) to serve
200g (8 oz) pork mince
100g (3.5 oz) peeled prawns, finely chopped
¼ cup finely sliced spring onion (scallions)
1 tsp sesame oil
½ tsp sea salt
¼ tsp ground white pepper
1 tbsp water
1 tsp corn flour (cornstarch)
20 wonton wrappers
For the broth, place the chicken stock, garlic, ginger, star anise, pork ribs, soy sauce and salt into a large pot. Bring to the boil, then turn the heat down to low and simmer for 20-30 minutes.
In the meantime, for the wontons, combine the pork mince, prawns, spring onions, sesame oil, salt, pepper, water and corn flour in a bowl. Mix thoroughly. Place a heaped tablespoon of filling mix in the centre of a wonton wrapper. Moisten the edges of the wrapper and fold to seal. Place on a large tray. Repeat with the remaining wrappers and filling.
Skim any scum from the surface of the broth. Strain the broth and keep warm.
Heat a large pot of water until boiling. Add 1 portion of noodles and a handful of choy sum. Cook for about 2 minutes or until the noodles are just al dente. Drain with a slotted spoon and place directly into a serving bowl. Repeat for all serves of noodles and choy sum. Next cook the wontons in the same boiling water. Divide the wontons among the serving bowls.
Top the noodles with the Chinese BBQ pork. Ladle over the warm broth. Sprinkle over the spring onion and serve.
– Mirin is a Japanese rice wine.
– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.