Fu Chok Fried Dumpling Wonton Noodles

Serve 1

1 serving wonton noodles

3 tbsp chopped spring onions

3 fu chok

4 chicken or prawns dumpling/gyoza

1/4 chicken cube

1 small garlic, chopped finely (optional) or 1/4 tsp garlic oil

1/2 tbsp oyster sauce

2 tbsp light soy sauce

1/4 tsp sesame oil

salt and sugar to taste

Heat about 1/2 cup of oil and deep fry fu chok until crisp. Keep aside. In a non-stick pan, add a tbsp of oil, place the dumpling one by one, ensure that each dumpling is not sticking to each other. Slowly shallow fry the dumplings until the bottom turns crisp and brown. Then pour about 1 cup of water and crumble in the chicken cube. (or you can replace with 1 cup chicken broth). Close the lid and leave to simmer gently in a low fire. Let the dumplings soften while we prepare the noodles.

Place a skillet in a stove, heat about 3 to 4 cups of water.  Entangle the wonton noodle and stir into the hot boiling water. Cook the noodles for about 3 to 4 minutes, stirring at all times. Then place the noodles into a siever or strainer and rinse in cool water in a fast mode. Return back the noodles to the boiling water and cook for another minute. Then transfer the noodles to the dumpling pan. Mix in the sauces except for sesame oil. Combine the ingredients well in a fast mode. If the dish is too dried, add in about 4 to 5 tbsp of water or chicken stock, depending on the required gravy you want. Taste and adjust sugar and salt. You can add dark soy sauce if desired but I have omitted it. Mix in chopped spring onions and give a quick stir. Close fire. Finally, mix in sesame oil and combine all ingredients well. Transfer to a shallow serving bowl/plate and garnish with some shallot crisp, more spring onions, place the fried fu chok at the side. Serve with pickled green chillies at the side. Yummy Yummy!