Serves 2

 2 bundles wonton egg noodles

1 tablespoon pork lard oil

2 tablespoons crispy lard bits

6 stalks Chinese flowering cabbage (chye sim), cut and blanched 

1 teaspoon oyster sauce

2 tablespoons light soy sauce

5 tablespoons chicken stock

1 teaspoon sesame oil

10 slices char siew (barbecued roasted pork)

Wonton dumplings

10 round wonton wrappers

Filling:

5 prawns, cleaned and minced

250g minced pork

1 stalk spring onion, sliced

1 teaspoon ginger juice

Dash of sesame oil

2 teaspoons Shaoxing wine

Salt to taste

1 teaspoon sugar

2 teaspoon light soya sauce

Mix filling ingredients well. Pinch a ping pong ball size of this mix and encase in wonton wrapper. Cook wonton dumplings in simmering water until they float – about 5 minutes. Remove to a dry oiled plate and set aside.

Main preparation

Accompaniment

Unsweetened chilli sauce

Pickled sliced green chilli

Light soy sauce

Prepare a large pot of simmering water. Fill another pot with ice cold water.

In a noodle bowl, mix well ½ tablespoons dark soya sauce, 1 tablespoon light soya sauce, 2 tsp oyster sauce, 1 tablespoon lard and 2 tablespoons soup stock (optional)

In a fresh pot of water, cook the wanton noodles till al dente, about 2 minutes.

Refresh it in a bowl of cold water.

Plunge it back into the hot water to warm up. Strain and toss excess water off.

Tumble it in the bowl with the prepared mixed seasoning.

Give it a good mix, making sure each strand of noodle is coated with the delicious sauce.

Add char siew slices, prawn wantons and blanched chye sim.

Serve immediately with your favourite pickled green chilies and crispy lard.