- In a mixing bowl, put all ingredients For Wontons and mix well with your hand.
- Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
- Place about 1 tsp of meat filling on wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up.
- To store for later use, freeze wontons on the tray.
- Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
- Blanch choy sum in boiling water.
- To assemble the dish, place 3 to 4 wonton and choy sum in a bowl of chicken broth.
- Cook noodle in boiling water for about a minute then strain the noodles with a strainer. With the strainer still holding the noodles, run it under cold tap water to stop the cooking process and to remove excess starch.
- Prepare the sauce and toss the noodles with the sauce in a separate bowl before transferring to serving plate. Top with char siew slices and garnish with chopped spring onions and serve with the bowl of wonton soup on the side.