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

2 cups chicken broth

1 teaspoon sesame oil

10 slices char siew (barbecued roasted pork)

WONTON DUMPLINGS

10 round wonton wrappers

Wonton dumplings filling:

3 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 teaspoons light soya sauce

MAIN PREPARATION

Prepare a large pot of simmering water. Fill another pot with ice cold water. In a bowl mix the lard oil, sesame oil, 4 tablespoons of chicken broth, soy sauce, oyster sauce and stock together. Divide into 2 portions and put each onto a serving plate. Place one bundle of wonton noodles onto a sieve spatula and plunge into the simmering water. Cook till al dente, about 2 minutes. Immediately plunge the noodles into the ice cold water. Plunge it back into the simmering water for 2 seconds and place onto serving plate with the sauce mix, tossing well. Top with one portion char siew slices, crispy pork lard bits and chye sim. Repeat process with second wonton bundle. Serve immediately with wonton dumplings in remaining chicken stock as a side soup, and accompaniments of chilli sauce, light soy sauce and pickled green chilli.