'Wonton' noodles or as known to Malaysians as ‘wantan mee’ is served with Chinese barbecued pork, pickled green chillies, vegetables and a small bowl of soup with meat dumplings.
Preparation 10 mins
Cooking 20 mins
Wonton Noodles, Dried Wonton Noodles, 云吞面, Kon Loh Mee, 干捞面
Malaysian, Singaporean, Cantonese
|—||chinese flowering cabbage/choy sum|
|2 tbsp||dark soy sauce|
|1 tsp||soy sauce|
|1 tsp||sweet soy sauce (kecap manis)|
|1 tsp||sesame oil|
Nutrition per Serving
Community Food Snaps
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 the 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.
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.
Steps to Prepare
Step 1 of 5
- 2 garlic clove(s)
- 1 tbsp oil
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.
Step 2 of 5
- chinese flowering cabbage/choy sum
- 300 ml water
Blanch vegetables (choy sum) for about 50 seconds. Set aside.
Step 3 of 5
- 2 tbsp dark soy sauce
- 1 tsp soy sauce
- 1 tsp sweet soy sauce (kecap manis)
- 1⁄2 tsp salt
- 1⁄2 tsp sugar
- 15 ml water
- 1 tsp sesame oil
In a clean pan, add dark soy sauce, soy sauce, sweet soy sauce, sesame oil, salt, sugar and a tablespoon of water. Heat over low heat. Stir garlic oil into sauce mixture.
Step 4 of 5
- egg noodles
- 500 ml water
In a clean pot, bring water to a rolling boil and add noodles to cook for about 1 minute. Then, run the noodles through cold water before mixing it with the soy sauce mixture which was prepared earlier.
Step 5 of 5
Serve with pickled chillies, vegetables, barbecued pork and wonton soup.
Published: December 9, 2013
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