My great grandma sold noodles to make ends meet ever since she was a young lady. She had been doing just that for almost half a century before she retired! Perhaps that is why, even after all these years, we still have this love for noodles.
In Hong Kong, Wantan noodles are very different from those sold in Malaysia. There are two different types but the more common of the two is not the wantan soup noodles but the dry version known as “kon loh mee”. Directly translated, it basically means dry mix noodles.
The springy egg noodles go perfectly well with the delicious barbecued Char Siu pork and the sweet sourish pickled green chillies. This dish is anything but plain! I love how the sweetness of the barbecued pork goes well with the sourness of the pickled chillies.
Wantan noodles can also be served together with the chicken from the Hainanese Chicken Rice recipe. If you prepare more servings, just increase the amount of ingredients accordingly.
Wantan Noodles is also known as: Wonton NoodlesDried Wonton Noodles云吞面Kon Loh Mee干捞面
Prepare garlic oil by heating oil over medium heat and adding garlic to it. Allow garlic to cook for 3-5 minutes. Set garlic oil aside and pour water into the pan.
Blanch vegetables (choy sum) for about 50 seconds. Set aside.
Add dark soy sauce, soy sauce, sweet soy sauce, salt, sugar and a tablespoon of water in the pan. Heat over low heat. Stir garlic oil into sauce mixture.
Meanwhile, blanch noodles in hot water. Mix noodles with sauce which was prepared earlier.
Serve with pickled chillies, 'choy sum', barbecued pork and wantan soup.