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Ingredientes
- 1 pkt fresh thin Chinese egg noodles - (16 ounce) (or possibly dry spaghetti)
- 3 c. chicken, fish or possibly mushroom vegetable stock (or possibly canned chicken broth)
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 12 x seafood or possibly pork wontons (or possibly pre-made frzn wontons)
- 1/4 c. yellow or possibly green chives in 1" lengths (optional)
- 1 x green onion trimmed, and minced coarsely
- 1 sht Japanese Seaweed (nori) cut in half, then cut crosswise into thin strips
- 1 Tbsp. toasted sesame seeds
Direcciones
- Bring a large pot of water to a boil. Cook the noodles according to the package directions. Drain, rinse with cool water, and drain again. Divide the noodles among 4 soup bowls.
- Bring the stock, sesame oil, salt and pepper to a boil in a medium saucepan over high heat. Add in the wontons and cook till the wontons float to the top, 3 to 4 min. Divide the wontons and broth among the soup bowls. Scatter some of the chives, green onion, nori and sesame seeds over each bowl. Serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 177 | 64% |
| Total Fat 19.71g | 25% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 377mg | 16% |
| Potassium 262mg | 7% |
| Total Carbs 1.12g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.22g | 0% |
| Protein 22.96g | 37% |
