Cantonese Wonton Noodle Soup

For the filling, finely chop the peeled shrimp. Mix them with ground pork, egg white, grated ginger, salt, white pepper, and sesame oil; stir with chopsticks or a spoon for 2–3 minutes until the mixture turns sticky. Cover and chill for 20 minutes.

Place about 1 tsp of filling in the center of each wonton wrapper. Moisten the edges with water, fold the wrapper in half, and pinch the edges tightly to seal, pressing out any air; prepare about 30 wontons.

In a saucepan, bring the chicken broth to a gentle simmer, add the light soy sauce, and simmer for 5 minutes. Taste and adjust the seasoning as needed.

In a separate large pot, bring water to a boil. Cook the thin Chinese egg noodles for 2–3 minutes so they stay springy, then drain and rinse briefly under hot water.

In the same boiling water, cook the wontons in batches for 4–5 minutes, until they float to the surface and the filling is fully cooked through.

Divide the wontons among four warmed bowls, top with the noodles, and ladle over the hot chicken broth.

Sprinkle with chopped green onion and serve immediately so the noodles don't go soft.