noodles to slurp

There is no movie that makes me want to eat more than Wong Kar Wai's "In the Mood for Love," (2000) which is a beautiful movie and features beautiful people slurping up wonton noodle soup from street stalls in Hong Kong in the 1960s.

Just thinking about this movie always makes us want noodles. And yes, we gave up tv for Lent and haven't watched the film in years, since we were dating, but we have been thinking about it. And so we gave wonton noodle soup a try, and here's what we came up with. It was pretty satisfying, and Rosie-approved.

In the Mood for Wonton Soup (4 servings)

For the wontons:
1/2 pound ground pork
1/2 pound shrimp, deveined, tails off, and finely chopped
1/2 Tbs oyster sauce
1 tablespoons soy sauce
1 teaspoons rice vinegar
1 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
sprinkling of salt and pepper
40 wonton wrappers, at room temperature
1 tablespoon cornstarch + 1/4 cup cool water

In a large bowl, combine all the ingredients up to the wonton wrappers.
Mix well.
Put a teaspoon of filling in the middle of a wonton wrapper, and brush the cornstarch/water mixture on all edges.
Fold over to form a triangle, press to secure edges, encasing the filling.
Bring two corners together and press to secure.
Place on a dry plate in one layer and cover loosely with plastic wrap to prevent drying.
Store in fridge if not using immediately.

For the broth:
2 quarts chicken broth
1-2 Tbs fish sauce
3 carrots, sliced on the bias
2 cups washed and roughly chopped bok choy
8 oz fresh chinese style noodles (check the fresh produce section where you find mushrooms and tofu...)

Bring the chicken stock and fish sauce to a boil. Add the carrots and wontons. Cook for 3-4 minutes, or until wontons float to the surface. Add the noodles and cook for two minutes. Add the bok choy and cook for one minute more.

Spoon into bowls and slurp!