After my Chinese New Year dumpling feast, I still had a lot of pork and chive filling and wonton wrappers. So, on a friend’s suggestion, I made wonton noodle soup! It was super easy — chicken stock, ginger, chinese cooking wine, salt, pepper, some veggies, wontons and noodles. The key is to cook the soup, noodles, and wontons separately, and then assemble the dish when you’re ready to eat. This way, you avoid overcooking the noodles and dumplings. Delicious!