Shrimp Wonton With Noodles

Soak rice noodles in a bowl of cold water until softened, about 10 minutes. Drain.

Bring a pot of water to a boil. Add noodles; cook, stirring occasionally, until tender, about 5 minutes. Drain.

Place shrimp on a flat work surface; pound with a meat tenderizer until a thick paste forms. Mix in sesame oil, salt, and pepper.

Place a wonton wrapper diagonally on a flat work surface. Add a spoonful of shrimp paste above the center of the wrapper. Dip a finger in egg white and dab it on the top corner. Fold top corner over to just cover the shrimp paste. Dab egg white on the fold; overlap left and right corners in the center. Repeat with remaining wrappers and shrimp.

Bring chicken broth and water to a boil in a large pot. Add wontons. Cook over medium-high heat until wontons float to the surface, about 5 minutes.

Divide noodles among serving bowls; sprinkle scallions on top. Divide wontons among bowls. Cover with hot broth.