Recipe: for Lily: Won Ton Mee/Ho Fan

i haven't tried this particular recipe but i did have a close look and it should turn out all right. you can use "rice noodles" (ho fan) to your liking but the traditional one is with the fine egg nooldes as described in the recipe here. if you live in a big city in canada, you should be able to get the fresh rice noodles and do use them as they are far better than the dry ones.

hope this helps. if it doesn't work well, pls let me know and i will give you my personal recipe. (my modem is broken so i am using the pc in a cybercafe at the moment. i can't really do the "thinking" in a noisy environment...)

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Won Ton Mee
Shrimp won ton:
1/3 lb small cocktail shrimp (if you eat in a local cafe here, they only use "minced pork. so you may try it with pork instead.)
1/4 tsp rice wine
1/4 tsp salt
1 tsp cornstarch
1/4 cup bamboo shoots, diced (usually not included)
1 tsp ginger root, grated (optional & you may use garlic instead)
30 won ton skins (use the very thin version not the ones you get in a western supermarket.)

Soup:
8 oz Mee or angel hair pasta (or ho fan in your case)
6 cups Chicken stock
1 tsp rice wine
1 1/2 tsp salt
1 tbsp ginger root, grated
1/4 lb Chinese BBQ Pork, thinly sliced (get this in a chinese restaurant or if you really like it, look the recipe up here. I have posted one b4.)
1-1/2 tsp white pepper powder
3 tsp sesame oil (light one, not the dark one)
3 tbsp soy sauce
Chopped green onion

For won ton:
Chop the cocktail shrimp, then mix with the rice wine, salt and corn starch. To the shrimp and sauce, add the diced bamboo shoots and grated ginger. Mix thoroughly.

Into the center of each won ton skin, spoon 1 tsp filling. Dampen the edges of the won ton; fold over to form a triangle. Fold the two outside corners over, dab the ends with water, and pinch the edges together to seal.

Bring 6 cups of water to a boil. Add some green vegetable (spinach, bok choy, et al.) and the won tons to the water. Cover. When the won tons have risen to the surface, remove and drain the won tons and vegetable. Set aside.

Bring the water back to a boil; cook the noodles for 10 minutes. Drain and set aside.

For soup:
Bring the chicken stock to a boil in a large stockpot or saucepan. Add the rice wine, salt and grated ginger. Reduce heat and simmer for 10 minutes.

Into four-six large soup bowls, place a bundle of noodles. Season each portion of noodles with 1/4 tsp black pepper, 1/2 tsp sesame oil, 1/2 tbsp soy sauce and 1 tbsp chopped green onion. Divide the BBQ pork, won tons and green vegetable between the bowls. ***Ladle the soup stock in over the noodles, won tons and vegetables. Serve immediately.

(OK, the tradional practice is to put the clear soup in a separate bowl. and leave the noodles on a plate. the noodles are treated dry instead of wet. In this case, you might want to add a bit of dark soy sauce, chili sauce and slightly more sesame oil to your noodles. The veggies should be with the noodles as well... Just play around to suit your taste! ^_^)