Wonton noodles are prepared by tossing the noodles in a soy sauce mixture and then served with pickled chillies, vegetables (e.g. Chinese flowering cabbage/choi sum) and some wontons. In Malaysia, it is popularly known as 'wantan mee'.
Different wonton noodles in Hong Kong, Singapore and Malaysia
In countries such as Hong Kong, Malaysia and Singapore, wonton noodles are prepared using a soy sauce mixture. There is a slight difference though as the Singapore version uses much less soy sauce. You may also find the soup version of wonton noodles in Malaysia although the ‘dry’ version which is shown in this recipe is more popular. Also known as ‘kon loh wanton mee’ which literally means dry mixed wanton noodles, it is a big favourite among kids and adults.
What are wonton noodles
Wonton noodles are thin egg noodles. They are sold fresh or sometimes frozen at Asian grocers. Otherwise, use dried egg noodles as a substitute.
How to make wonton noodles springy
Bring water to a rolling boil. Then cook the fresh noodles for 1-2 minutes. Run them through a cold water bath very quickly before dipping them into hot water again for a second before tossing them in the soy sauce mixture.
Can I serve wonton noodles with chicken?
Sure! Wanton 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.
I’ve selected bok choy but other Asian greens are equally suitable. Most commonly, gai lan (Chinese broccoli) or choi sum (Chinese flowering cabbage). Serve wonton noodles with any delicious Asian green vegetables for a balanced healthy meal.
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 those years, my family still have this love for noodles.