Shrimp Wonton Noodle Soup

Instructions

1. Prepare the wonton filling
   In a medium bowl, combine the chopped shrimp, 1 tablespoon sesame oil, grated ginger, minced garlic, soy sauce, white pepper, and 1/4 teaspoon salt. Mix thoroughly and refrigerate for 15 minutes to allow flavors to meld.
2. Fold the wontons
   Place a wonton wrapper on a clean work surface. Add 1 teaspoon of the shrimp filling to the center. Moisten the edges of the wrapper with water, then fold it in half to form a triangle, pressing the edges to seal. Bring the two bottom corners together and press to seal, forming a traditional wonton shape. Repeat with remaining filling and wrappers.
3. Cook the noodles
   Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until al dente, usually 2-3 minutes for fresh noodles or 4-5 minutes for dried. Drain, rinse briefly with cold water to stop cooking, and set aside.
4. Prepare the broth
   In a large pot, bring the chicken broth to a simmer. Add the remaining 1/4 teaspoon salt and oyster sauce. Taste and adjust seasonings if necessary.
5. Cook the wontons and vegetables
   Gently add the prepared wontons to the simmering broth (you may need to cook in batches). Cook for 3-4 minutes until they float and the filling is cooked through. In the last minute of cooking, add the bok choy to blanch until bright green and slightly tender.
6. Assemble the soup
   Divide the cooked noodles among four serving bowls. Ladle the hot broth over the noodles, then add the cooked wontons and bok choy. Be careful not to break the delicate wontons.
7. Garnish and serve
   Top each bowl with sliced scallions and chopped cilantro. Drizzle a few drops of sesame oil over each bowl for extra flavor. Serve immediately while hot with chili oil or additional soy sauce on the side if desired.