A variation on the previous wonton soup with noodles, this version is easy, elegant and perfect for a complete lunch or dinner.
Bring the chicken stock to the boil in a large pot. Add the oyster sauce, hoisin, fish sauce and ginger, and simmer for 2 minutes. Meanwhile, blanch the asparagus in a large pot of boiling water, then transfer to a serving bowl. Blanch the noodles in the same pot, then drain immediately and add to the asparagus. Drop the chicken into the stock and stir to heat through, then pour over the noodles and asparagus. Sprinkle with the spring onion and pepper and drizzle with sesame oil. Ladle into individual bowls to serve.
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