Wonton Noodle Soup

Springy egg noodles in a clear shrimp-roe broth topped with plump shrimp wontons—a Hong Kong breakfast institution.

Ingredients

• 500g chicken thighs
• 2 cups jasmine rice
• 2 tsp minced garlic
• 1 1/2 tsp white pepper
• 1/4 cup toasted sesame oil
• 1 cup bean sprouts, sliced
• a handful of fresh cilantro, chopped
• toasted sesame seeds, to taste

Instructions

1. 1

   Gather and prep the steamed buns and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and scallions, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with doubanjiang (chili bean paste), and cook until just done, about 20 mins.

5. 5

   Warm the steamed buns alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the steamed buns and spoon the cooked mixture over the top.

7. 7

   Drizzle with black vinegar and finish with a sprinkle of cilantro.

8. 8

   Serve immediately while everything is warm.

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