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Wonton Noodles (Malaysian Wantan Mee)

Wonton Noodles


Wonton Noodles Recipe

Serves 4


400g (14 oz) fresh wonton noodles (egg noodles)
1/2 bunch choy sum, washed and cut into 2 inch lengths
Vegetable oil
Approx 300g (10 oz) char siu pork, thinly sliced into bite-sized pieces
White pepper
Sriracha chilli sauce, to serve (optional)

Pickled green chillies:

5-6 long green chillies, sliced thinly
Boiling water
2/3 cup Chinese white rice vinegar
1/2 tsp salt
2-3 tbsp sugar


1 packet square wonton wrappers (about 40 sheets)
150g (5 oz) pork mince
150g (5 oz) prawn meat
1 tbsp egg white
1 tsp grated ginger
2 tsp soy sauce
1/2 tbsp oyster sauce
1/2 tsp chicken stock powder
1 tsp sesame oil
1/4 tsp salt
1/2 tsp sugar
1/8 tsp pepper

Garlic oil:

4 cloves garlic, finely chopped
3 tbsp vegetable oil

Mushroom Sauce:

5-6 Chinese dried black mushrooms, stems removed
1 cup warm water
2 cloves garlic, lightly crushed with the back of a knife
1 1/2 cups water
1 tsp chicken stock powder
1 1/2 tbsp oyster sauce
2 tsp soy sauce
1 tsp mushroom flavoured soy (optional)
Salt and pepper, to taste
1/2 tbsp cornstarch dissolved in 2 tbsp water

Seasoning sauce (per serving of noodles):

1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel)
1/2 tbsp soy sauce
1 tsp sesame oil
1/8 tsp salt (or to taste)
1/2 tsp sugar
2 tsp prepared garlic oil


Prepare pickled green chillies:

Combine vinegar, salt and sugar in a bowl and mix well to dissolve. Taste and adjust salt/sugar if desired. Place sliced chillies 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 chillies, ensuring the chillies are completely covered. Refrigerate for at least 2 hours until chillies turn into an olive-green colour.

Prepare wontons:

Combine all ingredients for pork mince (except wrappers) and mix well. Place a teaspoon of the mixture in the middle of each wonton wrapper, and then lightly moisten the edges of the wrapper with water. 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. Set aside on a plate until ready to cook.

Prepare garlic oil:

Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in colour and crisp. Transfer immediately to a heat proof bowl and set aside.

Prepare mushroom sauce:

Soak mushrooms in 1 cup warm water until softened. Squeeze out excess water from mushrooms, set aside, and reserve the soaking liquid for later. Slice the mushrooms if desired. Heat up 1/2 tbsp vegetable oil in a small saucepan. Fry the garlic and mushrooms for 1 minute. Then add the rest of the ingredients except for the cornstarch solution. Bring to a boil. Cover and simmer for 20 minutes. Add cornstarch solution and stir until the sauce boils and thickens slightly. Taste and adjust seasoning if desired. Turn off the heat, cover the saucepan and set aside.

Prepare vegetables:

Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt and sugar. Blanch the choy sum stems first, followed by the leaves. Remove, drain and set aside.

Cook wontons:

Boil some water in pot and cook the wontons in batches for about 1-2 minutes until cooked. Stir occasionally to prevent sticking to the bottom of the pot. Drain and set aside. Alternatively, add them to some prepared chicken broth and garnish with spring onions.

Prepare noodles:

In a shallow serving bowl, place 1 serve of the seasoning sauce.

With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100g / 3oz) of noodles for about 30 seconds or until done to your liking. Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up. Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add 6 tbsp of the mushroom sauce and toss again. Add a dash of white pepper.

Garnish the noodles with choy sum, wontons and sliced char siu pork. Serve immediately wth pickled green chillies and a bowl of wonton soup. If you like it spicy, mix the noodles with some Sriracha chilli sauce. Enjoy!

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30 COMMENTS... read them below or add one

  1. This looks delicious Fern! I’m a big fan of her blog and I was so happy to see her post here. She does take amazing food pictures and I’m always drooling over her recipes. Thanks Bee for inviting Fern. Wonton noodles sounds awesome!

  2. Hi Fern and Bee, this is absolute my fav noodle too. Growing up, I used to visit with my grandma in Changkat Tembaga in Green Lane. And in the arvo, the tok tok mee cart would come by, tooting it’s horn, calling out for customers. I have fond memories of Pennang and this dish. I still always save the wontons for the last mouthful ;) Thx so much for this beautiful post!

  3. Farah C

    Finally a recipe for wan tan mee which reveals the secret sauces. I’ve been scouring the net looking for the secret black sauce and it turns out to be mushroom sauce! I had gotten the seasoning sauces down but it was missing a key ingredient! Now I know it’s mushroom, I’m kicking myself for not recognizing the smoky taste. Thank you!

  4. What a delicious and heartwarming wonton noodles recipe. I love the post from Fern. I’m an instant fan now. And I love the spread of various noodles you shared here, Bee ! What a perfect line-up. I’m bookmarking this for my recipe files. Thanks for making my cooking easier!

  5. junhoe

    Thanks for the recipe. It was quite a bit more complicated than another version using fried onion oil and I was hoping for a different taste, but both version tasted quite similar. And still it’s not quite up to the taste of outside hawker stalls…. the search continues!

  6. Chaloha

    The sauce for dressing the noodle is key. For those of us nostalgic for the authentic hawker flavor, dark soy sauce, balsamic vinegar and sriracha sauce will do the trick. Oyster sauce and sesame oil will not actually taste right.

  7. Fonger

    I live in Southern California… does anyone think Mexican pickled jalapenos (or the like) that are available everywhere here will work for the pickled green chillies?

      • Otto

        I just came across the yummie Wonton noodles malaysian style on RasaMalaysia`s. You were mentioning sort of an orangey-coloured chilli Sauce you usually serve with them.This strongly reminds me on the one I got in chinese hawker`s when ordering BBQ-meatsausages. Kindly would you let me how to prepare this deliciouse Sauce!?
        Tq so much…..

  8. Rebecca

    Hi Bee, Please don’t soak your mushrooms in warm water, you have to soak in cold water until it is soften and squeeze a few times to remove any dirt out of them, throw away the water and change water if needed — dirty water as there are chemicals in the mushrooms. We change a few times until the water is clear. Soak them again in fresh water and slice them when needed. The chef told us not to squeeze dry the mushrooms before we cook it especially if we wanted to stew them as it will absorb all the salt from the stew.
    You try the Ipoh or HK way of making Wanton, NEVER EVER wet the skin or to braiding them as it will make them harden, we want a soft, smooth skin when boiled. Place 1 skin on our palm, put the filling and close our fingers and let go, done. Don’t worry, the filling will not drop off when boiling. I learn that from a Famous Wanton stall in Ipoh when I was young. I saw her adding 1 whole egg into the minced pork on some dry seasoning and sesame oil mix well but no soy sauce and oyster sauce, then top a prawn in the minced pork and closed her fingers, done. She never knew that little had a sharp eye and curi curi learn the secret from her. Her wanton was smooth like silk and tasty. In China I saw them making the big Wanton, they did not even close all the fingers but only closed half way, done. The wanton skin was double our size. Yes, it is some sort like a Hot Air balloon.
    Hope you don’t mind I corrected you as I wish the young generation can keep the best Chinese food we eaten 60 years ago as too many made believe food in the market nowadays. Too many food has changed to “modern” and not taste good any more. When I went back to my hometown, Ipoh, I hardly can find those best food any more. Most of them lost the aroma of the dishes. Eg Fried Sai Ho Fan all like road side taste and no aroma, no more the restaurant aroma.

  9. Elcynthia

    In Sabah, we call this KonLo Mee/ KoLo Mee. I remember during my study in Johore, me and another Sabahan friend ordered KonLo Mee and ended up with weird food. Later we learned that the Peninsulars’ called this food with a different name (wantan mee). My chinese sabahan friend said it was because the different dialect of chinese used.

  10. Zack

    Thanks for the recipe Bee. I’ve tried making it today for my breaking fast and it is delicious! I used chicken breast for my char siu using your char siu recipe with slight changes. Thanks again!

  11. TV

    Wantan mee vs Sabah Kon lou mee names, nothing to do with dialect. Just that in Semenanjung they originally served with wantan, hence the name sticks with the noodle even though serving with other things other than wantan.

    Kon lou technically is correct as it’s a “dry mix” noodle rather than soupy noodle base. DOn’t ever say that in HK though as they never serve it “kon lou” (only soup or fried) and kon-lou refers to something else dodgy and unsavoury!

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