31 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. 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. 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. 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. 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?

      • 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. 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. 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. 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. 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!

Leave a Comment

Your email address will not be published. Required fields are marked *