Rating: 4 stars
1 Ratings
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Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-quart covered pan over high heat, bring broth to a boil, then reduce heat to low and keep hot. In a 6- to 8-quart covered pan over high heat, bring 3 quarts water to a boil. Meanwhile, in each of six to eight large, deep bowls, place about 1 teaspoon oyster sauce and 1/2 teaspoon sesame oil.

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  • When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.

  • Add 3 to 4 quarts water to unwashed pan; cover and bring to a boil over high heat. Meanwhile, with chopsticks or tongs, divide noodles evenly among bowls; cover with foil to keep warm.

  • When water is boiling, add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and divide evenly among bowls.

  • Ladle hot broth over won ton and noodles. Sprinkle servings with green onions and cilantro. Offer white pepper and more oyster sauce to add to taste.

Nutrition Facts

378 calories; calories from fat 14%; protein 28g; fat 5.9g; saturated fat 1g; carbohydrates 50g; fiber 1.9g; sodium 903mg; cholesterol 94mg.
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