Recipe

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• 2 1/2 to 3 quarts fat-skimmed chicken broth
• about 2 tbsp oyster sauce
• about 1 tbsp asian (toasted) sesame oil
• 1 package (1 lb.) fresh thin chinese noodles (see notes )
• about 4 1/2 dozen uncooked fresh or frozen turkey-shrimp won ton
• 1/2 cup thinly sliced green onions
• 1/2 cup coarsely chopped fresh cilantro
• ground white pepper

• 1 In a 4- to 5-quart covered pan over high heat, bring broth to a boil, then reduce heat to low and keep hot. In a 6- to 8-quart covered pan over high heat, bring 3 quarts water to a boil. Meanwhile, in each of six to eight large, deep bowls, place about 1 teaspoon oyster sauce and 1/2 teaspoon sesame oil.
• 2 When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.
• 3 Add 3 to 4 quarts water to unwashed pan; cover and bring to a boil over high heat. Meanwhile, with chopsticks or tongs, divide noodles evenly among bowls; cover with foil to keep warm.
• 4 When water is boiling, add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and divide evenly among bowls.
• 5 Ladle hot broth over won ton and noodles. Sprinkle servings with green onions and cilantro. Offer white pepper and more oyster sauce to add to taste.