Dumpling noodles

Back home in Singapore we were frequent patrons of a popular wonton noodle shop. My sister, Kyra, was smitten with dry wonton mee, where the dumplings and noodles are tossed in a viscous sauce. I preferred mine swimming in marbled, golden broth. This recipe is for the dry version, but feel free to ditch the sauce and swap it for some piping-hot vegetable stock.