Wonton noodles with dark sauce on a plate. Wonton Noodles Wonton noodles are made of egg noodles. This dish is a popular noodle dish in Asia and many Chinese Hong Kong-style restaurants in the Wantan States.
The noodles can be served dry or with soup. The best wonton noodles are from Malaysia. There are two types of this popular dish: dry or with soup. Wonton noodles and wonton noodles soup, ready to serve. Wonton Noodle Recipe This recipe is called wantan mee or wonton mee in Malaysia. In this version, the wonton noodles are tossed with a dark sauce and topped with boiled wontons or fried wontons, char siu and some green leafy choy sum. The noodles are great with pickled chilies.
They are an essential condiment to this dish and easy to make! Wonton noodle soup in a bowl. Get good quality fresh egg noodles that are springy and have a good bite after cooking. Make sure you get the wonton wrappers, which is pale yellow in color and square in shape. For the best results, please make your own char siu. I have two recipes that you can refer to: char siu and Chinese bbq pork. If you don’t want to make your own char siu, you can certainly buy them from BBQ takeout restaurants.
Authentic homemade wonton noodles, ready to serve. This recipe is only 548 calories per serving. What To Serve with this Recipe? For a wholesome meal and easy weeknight dinner, I recommend the following recipes. Watch your inbox for your free guide. Authentic and the best wonton noodles with springy egg noodles and savory dark sauce.
Instructions Prepare the Pickled Chilies one day in advance. Place a teaspoon of the pork mixture in the middle of each wonton wrapper. Moisten the edges of the wrapper with water. Seal the edges to form a triangle shape. Bring the two corners down, pinch to form a Chinese ingot. You may also keep the wontons in triangle shape. Repeat the same steps until you use up all the pork mixture.
Set aside on a plate until ready to cook. Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Transfer immediately to a heat proof bowl and set aside. Soak the mushrooms in 1 cup warm water until softened.
Squeeze the excess water from the mushrooms, set aside the mushrooms but reserve the mushroom water. 2 tablespoon vegetable oil in a small saucepan. Stir fry the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture. Cover and simmer for 20 minutes.
Stir in the cornstarch mixture, let the sauce thicken a bit. Taste and adjust the seasonings, if desired. Turn off the heat, cover the saucepan and set aside. Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt and sugar.
Blanch the choy sum stems first, followed by the leaves. Boil some water in pot and cook the wontons in batches for about 1-2 minutes until cooked. Stir occasionally to prevent sticking to the bottom of the pot. Alternatively, add them to some prepared chicken broth and garnish with spring onions. In a shallow serving bowl, place 1 serve of the seasoning sauce. 30 seconds or until done to your liking.
Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up. Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add 6 tbsp of the mushroom sauce and toss again. Garnish the noodles with choy sum, wontons and sliced char siu pork. Serve immediately wth pickled green chillies and a bowl of wonton soup. If you like it spicy, mix the noodles with some Sriracha chilli sauce.
Recipe Contributor: Fern at To Food with Love. I just tried it and it’s absolutely delish. I jus wish this site allows commentors to upload pix of the dish we made. After all, pic paints a thousand words rt?