Malaysian Wonton Noodles
Wonton mee, or wanton mee, is a popular noodle dish in Asia. This Malaysian version with fresh egg noodles tossed in a special dark soy sauce and topped with thick slices of char siew is sure to impress your friends and family.
Let's start cooking!
Step 1 - Preparing pickled green chilies
- Combine â cup Chinese white rice vinegar, ½ tsp salt and 2 tbsp sugar in a bowl and mix well to dissolve.
- Taste and adjust salt/sugar if desired.
- Place sliced chilies in another bowl and pour boiling water over them.
- Let it stand for 30 seconds, and then drain off the water.
- Pour the vinegar solution over the chilies, completely covering the chili.
- Refrigerate for at least 2 hours until chilies turn into an olive-green colour.
step 2 - Preparing wonton filling
- Mince the prawn meat then combine with pork mince, egg white, 1 tsp grated ginger, 2 tsp soy sauce, ½ tbsp oyster sauce, ½ tsp chicken stock powder, 2 tsp sesame oil, ¼ tsp salt, ½ tsp sugar, â tsp pepper and mix well.
- Place a tsp of the mixture in the middle of each wonton wrapper, and then lightly moisten the edges of the wrapper with water.
Ensure that there are no air pockets in the dumpling to prevent wontons from unraveling.
Step 3 - Fold the wontons
- Seal the edges to form a triangle shape then press the edges to thin out the dough.
- Bring the corners together and squeeze to form a “money bag”.
- Repeat with the rest of the wrappers.
There are many ways to fold wontons, you can also leave it as a triangle wonton for a simpler style
Step 4 - Preparing garlic oil
- Heat 2 tbsp cooking oil in a pan and fry the 4 cloves chopped garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Set aside.
Step 5 - Preparing mushroom sauce
- Halve the mushrooms. Heat up ½ tbsp vegetable oil in a small saucepan. Fry 2 cloves crushed garlic and mushrooms for 1 minute. Then add 1½ cups water, 1 tsp chicken stock powder, 1½ tbsp oyster sauce, 2 tsp soy sauce, 1 tsp mushroom flavoured soy (optional), then season with salt and pepper, to taste. Bring to a boil.
- Cover and simmer for 20 minutes, then add ½ tbsp cornstarch dissolved in 2 tbsp water, and stir until the sauce boils and thickens slightly. Taste and add more salt and pepper if desired. Turn off the heat, cover the saucepan and set aside.
Step 6 - Blanch the vegetables
- Bring a large pot of water to the boil. Add a pinch of salt and sugar. Blanch the choy sum stems, followed by the leaves. Remove, drain and set aside.
Step 7 - Cook the wontons
- Boil some water in pot and cook the wontons in batches for about 1-2 minutes each. When they float, they are cooked.
- Drain and set aside. Alternatively, add them to some prepared chicken broth and garnish with spring onions.
Step 8 - Prepare the noodles
- In a shallow serving bowl, place 2 tbsp of the seasoning sauce.
- With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle of noodles for about 30 seconds.
- Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds to wash away excess starch and improve texture, then dip the noodles in the boiling water again just to warm it up.
The traditional Cantonese wonton mee has hot broth, garnished with leafy vegetables, and wonton dumplings, while the Malaysian version is served dry with oyster sauce and dark soy sauce.
Garnish and Serve!
Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add the mushroom sauce and toss again. Add a dash of white pepper. Garnish the noodles with choy sum, wontons and if you’d like, sliced char siu pork. Serve immediately with pickled green chilies by the side, and a bowl of wonton soup.