WONTON NOODLE SOUP

Ingredients:

200	g	MONTEREY PORK SHANGHAI MIX
20	pc	wonton wrappers
1	stalk	leek, sliced
6	cups	chicken stock
200	g	fresh egg noodles
		iodized fine salt and pepper to taste
1-1/2	cups	shredded pechay Baguio
1	tsp	sesame oil

Procedure:

Wrap every tablespoon of shanghai mix in wonton wrappers.
Secure filling by sealing sides with water. Form into triangles. Set aside.
In a pot, combine leek, chicken stock and boil. Add prepared wantons and simmer for 3 minutes. Add egg noodles and cook for 2 minutes more. Season with salt and pepper.
Remove from heat and ladle into serving bowls. Top with shredded pechay and a few drops of sesame oil.

Makes 5 servings.

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