My Wanton noodles selected for FOODBUZZ TOP9 today!!

This dish is selected for FOODBUZZ TOP9 on 5th April 2011
A big THANK YOU to all my friends in FOODBUZZ who voted for me. 

Before I went on my trip to Singapore, I bought a packet of wanton noodles. It sat in my fridge till I came home from the trip.  When I was at the Changi Airport terminal 1, I had a bowl of wanton noodle soup and liked it very much. So I am replicating that for lunch today. This bowl of noodle soup is most suitable if you want a light lunch. The used of preserved mustard roots give a slightly spicy, pleasantly crunchy texture to the dish. My Quaylo added Tabasco sauce to his bowl of noodles and put his two thumbs up!  My mum finished hers and said it is very tasty and said I should make it again. I am very pleased that I successfully recreated what I had and better. I can't help feeling I am floating in the air today. Someone, please pinch me! LOL!

Ingredients:

300gms wanton noodles

100gms pork tendeloin, thinly sliced

80gms preserved mustard roots, cut into thin strips

100gms choy sum, (wash, cooked and drained)

2 tbs chopped garlic

4 shallots, thinly sliced

¼ cup diced spring onion

¼ cup roughly chopped parsley

1 tsp thick black sauce

1 tsp pork fat (optional)

5 ½ tbs Maggie chicken stock

1200ml water

Marinate for pork slices:

(A)

1 tbs oysters sauce

1 tsp sugar

1 tsp corn starch

½ tsp ground white pepper

1 tsp light soya sauce

1 tsp sesame oil

Method:

Marinate sliced pork with (A) for 20 mins.  Wash mushroom, soak in water water for 20 mins.  Squeezed dry and set aside. Wash mustard roots and cut into thin strips and soak in warm water for 20 mins. Squeezed dry and set aside. Deep fry sliced shallots till golden brown, drained oil and set aside. With the same oil, fry 1 tbs of chopped garlic till golden brown and set aside.  Add pork fat in the pan and sauté the balance of 1 tbs chopped garlic till fragrance.  Ad marinated pork to the pan and stir fry till pork is cooked, add mushroom and mustard roots and stir fry for a minute. Add black sauce and mix well and continue to stir fry for 2 minutes and set aside.  In a pot, mix Maggie chicken stock and 1200ml water.  Bring soup to boil and lower heat to keep the soup warm. In another pot, boil enough water to cook the wanton noodle.  Cook for about 3 mins before giving it a cold bath. Drained water and dip noodles into the soup to get them warmed. Divide them into 4 servings. Top noodles with cooked choy sum, fried shallots, fried garlic, chopped parsley, diced spring onions and cooked pork with mushroom and mustard roots before adding the chicken soup. Serve hot. 

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