Wonton Mee


1 tblsp water chestnuts
2 cm piece ginger
150 g mustard greens
300 g roast pork
1 stalk spring onions, chopped
1 tsp salt
1 tsp tapioca flour
3 tsp thin soy sauce
3 tsp sesame oil
1 egg white
25 wonton skins
5 tablespoons oil
3 shallots, sliced
1.5 litres (6 cups) chicken stock
4 tsp oyster sauce
360 g fine egg noodles

Method :

Dice the water chestnuts finely. 
Cut off 2 thin slices of ginger and pound the rest of extract ginger juice. 
Pluck off the young shoots of the mustard greens. 
Slice the roast pork into 1 cm slices. Mix the minced pork with water chestnuts, ginger juice, choppedspring onions, tapioca flour, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tspsesame oil, egg white and pepper. Mix thoroughly. Spread out the wonton skins and put 1 tsp of the filling in the center. Press opposite corners together.
 Heat 2 tablespoons oil and fry the sliced shallots and ginger until brown. Add the stock and 1/2 tsp salt, 2 tsps soy sauce and pepper. 
In a separate pan, boil 12 cups water. Add the wontons, cover and cook for 4 minutes until the wontons float. Lift out and place in cold water. Drain well and keep aside.
Prepare 4 serving bowls. In each bowl, place 1/4 tablespoon vegetable oil, 1/4 tsp sesame oil, 1/2 tsp oyster sauce, 1/4 tsp soy sauce and pepper. Bring the water to boiling in a saucepan. Put in the noodles and stir to separate the strands. Cook for 2 minutes. 
Take the noodles out using a slotted spoon or pour them into a colander and put them in a basin of cold water. Remove, shake off the excess water and put them into another pot of boiling water momentarily. Remove at once, drain well and place in one of the prepared 4 bowls. Mix thoroughly.
Boil the mustard greens lightly in boiling stock. Remove to a dish. To serve, place a portion of mustard greens, wontons, and sliced roast pork over the noodles in each bowl before pouring the boiling stock over. 
Serve with pickled green chillies.