Won Ton Noodle Soup
James Carrier
Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.
How to Make It
Step 1
1
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.
Step 2
2
When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.
Step 3
3
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.
Step 4
4
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.
Step 5
5
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.
Ingredients
2 1/2 to 3 quarts fat-skimmed chicken broth
About 2 tablespoons oyster sauce or soy sauce
About 1 tablespoon Asian (toasted) sesame oil
1 package (1 lb.) fresh thin Chinese noodles (see notes)
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh cilantro
Ground white pepper