Chinese Wanton Mee

Ingredients:
1 tbs. water chestnuts
1 in. piece ginger
half lb mustard greens
1 lb minced meat
1 stalk spring onions, chopped
1 tsp. tapioca flour
1 tsp. salt
3 tsp. thin soy sauce
3 tsp. sesame oil
1 egg White Pepper
25 wanton skins
5 tbs oil
3 shallots, sliced
6 cups chicken stock
1.25 lb fine egg noodles

Method:
Dice the water chestnuts finely. Cut off 2 thin slices of ginger and pound the rest to extract ginger juice. Pluck off the young shoots of the mustard greens. Mix the minced meat with water chestnuts, ginger juice, chopped spring onions, tapioca flour, half tsp. salt, 1 tsp. soy sauce, half tsp. sesame oil, egg white and pepper. Mix thoroughly. Spread out the wanton skins and put 1 tsp. of the filling in the center. Press opposite corners together. Heat 2 tbsps oil and fry the sliced shallots and Ginger until brown. Add the stock and be tsp. Salt, 2 tsp. soy sauce and pepper. In a separate pan, boil 1-2 cups water. Ad the wantons, cover and cook for 4 minutes until the wantons float. Lift out and place in cold water. Drain well and keep aside. Prepare 4 serving bowls. In each bowl, place half tbs, vegetable oil, half tsp. sesame oil, half tsp. soy sauce and pepper. Bring to boil the water 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 and put them in a basin of cold water. Remove, shake off the excess water and put them in the boiling water again.. Remove at once, drain well and place in one of the prepared 4 bowls. Mix thoroughly. Boil the mustard greens lightly in boiling stuck. Remove to a dish. To serve, place a portion of mustard greens, wantons in each bowl before pouring the stock over. Serve with pickled green chilies.

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