Dice the water chestnuts finely. Cut off 2 thin slices of ginger
and pound the rest of extract ginger juice. Pluck off the young shoots of the
mustard greens. Slice the roast pork into 1 cm
slices. Mix the minced pork with water
chestnuts, ginger juice, chopped spring onions, tapioca flour, 1/2
teaspoon salt, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, egg
white and pepper. Mix thoroughly. Spread out the wonton skins and
put 1 teaspoon of the filling in the center. Press opposite corners together. Heat 2 tablespoons oil and fry the
sliced shallots and ginger until brown. Add the stock and 1/2 teaspoon
salt, 2 teaspoons soy sauce and pepper. In a separate pan, boil 12 cups
water. Add the wontons, cover and cook
for 4 minutes until the wontons float. Lift out and place in cold water. Drain well and keep aside.
Prepare 4 serving bowls. In each bowl, place 1/4 tablespoon
vegetable oil, 1/4 teaspoon sesame oil, 1/2 teaspoon oyster sauce,
1/4 teaspoon soy sauce and pepper. Bring to boil the water in a
saucepan. Put in the noodles and stir to
separate the strands. Cook for 2 minutes. Take the noodles out using a
slotted spoon and put them in a basin of cold water. Remove, shake off the excess water
and put them in the boiling water again. Remove at once, drain well and
place in one of the prepared 4 bowls. Mix thoroughly. Boil the mustard greens lightly in
boiling stock. Remove to a dish. To serve, place a portion of
mustard greens, wontons, and sliced roast pork over the noodles in
each bowl before pouring the boiling stock over. Serve with pickled green chilies.