Wonton Noodles

500g wonton skin
375g egg noodles (4 rolls) 
500g pork mince
1 brown onion minced
10 king prawns (take off heads, shelled, de-thread, then sliced thinly)
coriander for garnish
broth (used pork ribs and prawn heads to make the broth with half a brown onion, boil for about half an hour)
bok choy (blanched)
oyster sauce
sesame oil
pepper

Wontons:
Into a bowl place mince, prawns, onion a drizzle of sesame oil, oyster sauce, and a sprinkle of pepper..mix well.

Use a teaspoon, place a teaspoonful of filling onto the wonton skin then squeeze the corners together..no need to be too tight as the broth will stick it together..

(I only used half of the filling and skin today...made about 32 wontons)

Noodles:
Take them out of the packet..shake them out of their rolls..pop them into a pot of boiling water..stir frequently, bring to a full boil then take them out and drain them under cold water.

NB.don't worry if they look or taste under cooked..as once the broth is added to them they will cook some more. Add a drizzle of cooking oil on to the noodles to prevent them from sticking..
Usually 1 roll of noodles is enough for 1 person, I only used half the packet today for 4.

Broth:
Add a teaspoon of sugar and chicken powder to the broth, wait till it boils, pop in the wontons..the wontons are ready once they float to the top..season with some fish sauce.

Bowl:
Pop the bok choy at the bottom, then the egg noodles, then wonton and soup garnish with some coriander..