400g fresh wanton noodles (egg noodles)
150 g pork mince
150 g prawn meat (minced)
1 packet square wanton wrappers (about 40 sheets)
300 g char siu pork (thinly sliced into bite-sized piece) - optional
100 g choy sum (washed and cut into 2 inch lengths)
2 long green chilies (sliced thinly)
6 cloves garlic (4 cloves finely chopped, 2 cloves crushed)
5-6 chinese dried black mushrooms (stems removed, soaked for 30 minutes in warm water then drained, reserving liquid)
⅔ cup chinese white rice vinegar (substitute with apple cider vinegar)
1 egg white
1 tsp grated ginger
1½ tsp chicken stock powder
1½ tsp chicken stock powder
½ tbsp cornstarch (dissolved in 2 tbsp water)
1 tbsp dark soy sauce
6 tsp soy sauce
2 tbsp oyster sauce
1½ cups water
1 tsp mushroom flavored soy (optional)
sriracha (to serve) - optional
2 tbsp sugar + 1 tsp sugar
Savory Noodle Dish with Juicy Wontons
This iconic Cantonese dish is a popular noodle dish in Asia. Made with noodles tossed in a rich sauce, garnished with sumptuous dumplings, and sometimes, succulent char siew, this Malaysian wonton mee recipe will guide you into serving up a mouth-watering dish for all foodies at heart.
Being one of the popular sources of carbohydrate, noodles come in a variety of options. From Japanese udon to silky smooth Kway Teow, different noodles can be used as the base for most dishes. For Wonton Noodles, yellow egg noodles are conventionally used. With its soft, springy texture, it complements the other textures present in a wonton dish. Mee Kia is the go-to choice, but Mee Pok pairs just as well with the sauce and dumplings. Matter of fact, any noodle alternative cooked al dente and remains springy until the very last bite will work. Some even break conventional rules and use Kway Teow or angel hair pasta in the dish.
A plate of wonton noodles is usually served with a bowl of soup. Since the soup is only a side dish, it is vital that the main dish itself contains all the key elements and carries the dish on its own. The noodles aside, the other key element is the sauce. Dark soy sauce is used to give it a thicker consistency and the richness that its lighter, less viscous counterpart lacks in. In this recipe, it is left to boil, caramelizing it, making it darker and sweeter. Adding mushrooms to the sauce gives it a flavor and aroma enhancing twist.
Frequently Asked Questions about Malaysian Wonton Noodles
1. Can I deep-fry the wontons instead of boiling them?
With the right ingredient composition and cooking time, any dumpling, whether deep-fried, boiled, or steamed, will explode with juicy goodness when its skin is bitten into. Just be sure that the wontons are generously filled, and its skin is not too thick to ensure that these crisp treats are evenly cooked.
2. Can the wontons be filled with other ingredients?
Other ingredients, such as crab meat or minced chicken can be used to fill the wontons.
The flavor of the dish is important in making it a delicious one; however, textures also have a strong influence on the delivery of the dish. Adding water chestnuts will give the dumplings a crunchy texture.
3. Is Choy Sum the only vegetable that can be used?
You can definitely use other vegetables! Gai Lan (Chinese broccoli), Bok Choy are other substitutions that can be used to garnish the dish. Any vegetable with crisp leaves attached to a thin, and crisp stalk will complete the meal.
4. Can I refrigerate and reheat the wonton noodles for consumption the next day?
It is recommended that the different components of the dish are stored separately. The cooked noodles can be stored in the refrigerator for a day or two. In fact, doing so will remove some of the alkaline taste pronounced in egg noodles. Simply toss them into boiling water for a quick second before serving to warm it up.
Tips & Tricks in Creating a Harmonious Plate of Wonton Noodles
1. Prepare some of the components ahead of time: Some of the components that make up the dish take some time, like the green chilies that require pickling. You could even work on the pickled green chilies the night before so that they have plenty of time to sit in the vinegar.
2. Fold the wontons in different ways: Be it Taiwan, Hong Kong or China style, there are various ways of sealing the wonton. You can also leave it as a triangular, samosa style wonton for simplicity. Though meant to look lumpy and crinkly, ensure that they are sealed tightly and there are no air pockets in the dumpling. This will prevent the wontons from unraveling while cooking and trap all its juicy goodness.
3. Keep the noodles springy in texture: Cooking time of the noodles in rapidly boiling water should not exceed 20 seconds. A quick rinse in cold water will remove extra starch and improve its texture, giving it an extra bite.
| Ensure that there are no air pockets in the dumpling to prevent wontons from unraveling.
| There are many ways to fold wantons, you can also leave it as a triangle wanton for a simpler style
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.