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Ingredients
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4 cups Massel chicken style liquid stock
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2 carrots, peeled, cut into matchsticks
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2cm piece fresh ginger, finely grated
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1/4 cup salt-reduced soy sauce
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125g rice-stick noodles
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3 green onions, thinly sliced
Chicken wontons
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200g chicken mince
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3 green onions, thinly sliced
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2cm piece fresh ginger, finely grated
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1 garlic clove, crushed
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20 wonton wrappers
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1 egg, lightly beaten
Method
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1Make wontons: Combine mince, onion, ginger and garlic in a bowl. Place a rounded teaspoon of mixture in the centre of 1 wonton wrapper. Brush edges with egg. Fold corners together to form a pouch. Press to secure. Place on a plate. Repeat to make 20 wontons.
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2Place stock, carrot and 4 cups cold water in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 to 7 minutes or until carrot is tender. Add ginger, soy sauce, noodles and wontons. Simmer for 5 minutes or until wontons are cooked through. Serve topped with onions.
Source: taste.com.au
