Source : Traditional Malaysian Cuisine
serves 4 - 6 lngredients: 1 tbsp water chestnuts 2 cm piece ginger 150 gms mustard greens 300 gms roast pork 1 stalk spring onions - chopped 1 tsp tapioca flour 1 tsp salt 3 tsps thin soy sauce 3 tsps sesame oil 1 egg white Pepper 25 wonton skins 5 tbsps oil 3 shallots - sliced 6 cups chicken stock 4 tsps oyster sauce 360 gms fine egg noodles Method: 1. Dice the water chestnuts finely. 2. Cut off 2 thin slices of ginger and pound the rest to extract ginger juice. 3. Pluck off the young shoots of the mustard greens. 4. Slice the roast pork into 1 cm slices 5. Mix the minced pork with water chestnuts, ginger juice, chopped spring onions, tapioca flour, 1/2 tsp salt, 1 tsp soy sauce, 1/2 tsp sesame oil, egg white and pepper. Mix thoroughly. 6. Spread out the wonton skins and put 1 tsp of the filling in the eentre. Press opposite corners together. 7. Heat 2 tbsps oil and fry the slieed shallots and ginger until brown. Add the stock and tsp salt, 2 tsps soy sauce and pepper. 8. In a separate pan, boil 12 cups water. Add the wontons, cover and cook for 4 minutes until the wontons float. Lift out and place in cold water. Drain well and keep aside. 9. Prepare 4 serving bowls. In each bowl, place 1/4 tbsp vegetabie oil, 1/4 tsp sesame oil, 1/2 tsp oyster sauce, 1/4 tsp soy sauce and pepper. 10. Bring to boil the water in a saucepan. Put in the noodles and stir to separate the strands. Cook for 2 minutes. Take the noodles out using a slotted spoon and put them in a basin of cold water. Remove, shake off the excess water and put them in the boiling water again. 11. Remove at once, drain well and place in one of the prepared 4 bowls. Mix thoroughly. 12. Boil the mustard greens lightly in boiling stock. Remove to a dish. 13. To serve, place a portion of mustard greens, wontons and sliced roast pork over the noodles in each bowl before pouring the boiling stock over. Serve with pickled green chillies.Source - Traditional Malaysian Cuisine