Back when I was in high school, my dad did a Chinese cooking course. He was always so excited to come home and show off his skills, but they were wasted on mum and I. We didn’t like chilli, ginger, mushrooms, tofu…..well the list went on really. Fast forward 10 years (wow that makes me feel old!) and I can’t get enough of food, cooking and learning about both. I wish I had had gone to those classed with dad but I guess back then I would have failed to appreciate it. Im still on the lookout for a class we can go to together that’s in the area (St George or Canterbury) so if anyone out there has any suggestions, please let me know.
Flicking through my magazines whilst completing my quarterly recipe cull, I came across a recipe for Chicken Wonton and Spicy Noodle Soup and decided to make it for a lazy Saturday night in (dad would be proud) and double the recipe for a lazy Sunday night in haha. As it turned out, I actually had enough for about seven servings and had it for lunch as well. I couldn’t get enough of it.
75g snow peas
250g chicken mince
2 green onions, thinly sliced
1/4 cup water chestnuts, chopped
1tbs soy sauce
28 fresh wonton wrappers
6 cups chicken stock
2 birdseye chillis, deseeded and thinly sliced
2 garlic cloves, crushed
2 tbs lime juice
1 1/2 tbs fish sauce
2 tsp brown sugar
1/2 cup fresh coriander leaves
Make wontons: Place mince, onion, water chestnut, soy sauce and 1tsp cornflour in a bowl. Season with pepper. Mix to combine. Whisk remaining cornflour and 1tbs warm water in a cup. Place 1 heaped tsp mince mixture in centre of one wrapper. Brush edge with cornflour mixture. Fold over to enclose filling. Press edge to secure. Repeat with remaining mince mixture, wrappers and cornflour mixture.
Make Soup: Bring stock to the boil in saucepan over high heat. Add chilli, garlic, lime juice, fish sauce and sugar. Reduce heat to medium and add noodles until softened, once soft, add wontons. Simmer, stirring for 5 minutes or until wontons are cooked through. Add veg and cook until just tender. Serve with coriander and lime wedges.