I enjoy making fried wonton every now and then, and I did last night. I made some cream-cheese wontons; one batch I fried and one batch I froze and vacuum-sealed for future use.

But that still left a little more than half the package of wonton wrappers. Fortunately, I know just what to do in this case. I cut the stack of wrappers into half-inch-wide strips and cooked them up as fresh noodles for supper tonight. They are really yummy — much thinner than any dried egg-noodle; in fact, the one drawback is that some of them will stick together if you’re not careful. But they cook up almost instantly in boiling water and are terrific with just a little butter.