Wan tan mee sec (wan tan mee)

Instructions

1. Mix the ground pork with the egg, cornstarch, ginger, rice wine, oyster sauce, salt and pepper, then stir for 2 minutes in one direction.
2. Place a spoonful of filling in the center of each wonton wrapper, moisten the edges with water and fold into triangles, then pinch them into little purses.
3. Poach the wontons for 4 to 5 minutes in simmering water until they float to the surface.
4. Blanch the noodles for 1 minute, drain and divide them among 4 bowls with both soy sauces and the sesame oil.
5. Heat the chicken stock and keep it hot.
6. Arrange the drained wontons over the noodles, then serve the hot broth on the side.
7. Sprinkle with finely chopped chives and serve right away.