Wonton noodles are made of egg noodles.
This dish is a popular noodle dish in Asia and many Chinese Hong Kong-style restaurants in the United States.
The noodles can be served dry or with soup.
The best wonton noodles are from Malaysia. There are two types of this popular dish: dry or with soup.
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Wonton Noodle Recipe
This recipe is called wantan mee or wonton mee in Malaysia. You can get this noodle dish from roadside hawker stalls or in kopitiam (coffee shops) in Malaysia.
In this version, the wonton noodles are tossed with a dark sauce and topped with boiled wontons or fried wontons, char siu and some green leafy choy sum.
The noodles are great with pickled chilies. They are an essential condiment to this dish and easy to make!
For the most authentic flavors, please follow the cook’s tips below:
- Get good quality fresh egg noodles that are springy and have a good bite after cooking.
- Make sure you get the wonton wrappers, which is pale yellow in color and square in shape.
- For the best results, please make your own char siu. I have two recipes that you can refer to: char siu and Chinese bbq pork.
- If you don’t want to make your own char siu, you can certainly buy them from BBQ takeout restaurants.
How Many Calories per Serving?
This recipe is only 548 calories per serving.
What to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Authentic and the best wonton noodles with springy egg noodles and savory dark sauce. This Malaysian wonton noodles (wantan mee) tastes just like the best restaurants and street hawkers.
- 400 g fresh wonton noodles (egg noodles)
- 1/2 bunch choy sum washed and cut into 2-inch lengths
- Vegetable oil
- 300 g ozchar siu pork, thinly sliced into bite-sized pieces
- Ground white pepper
- Pickled chilies
- 5-6 long green chillies sliced thinly
- 1 packet square wonton wrappers about 40 sheets
- 150 g ground pork
- 150 g peeled and deveined shrimp
- 1 tablespoon egg white
- 1 teaspoon grated ginger
- 2 teaspoons soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 4 cloves garlic minced
- 3 tablespoons vegetable oil
- 6 Chinese dried black mushrooms stems removed
- 1 cup warm water
- 2 cloves garlic lightly pounded with the back of a knife
- 1 1/2 cups water
- 1 teaspoon chicken bouillon powder
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon mushroom-flavored soy sauce optional
- Salt and ground white pepper to taste
- 1/2 tablespoon cornstarch dissolved in 2 tablespoons water
Seasoning Sauce (For Each Serving of Noodles):
- 1 tablespoon thick dark soy sauce Cheong Chan brand thick caramel or ABC Kecap Manis
- 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon salt or to taste
- 1/2 teaspoon sugar
- 2 teaspoons Garlic Oil
Prepare the Pickled Chilies one day in advance. Click here for the recipe.
Combine all the Wontons ingredients together (except wrappers). Stir to mix well. Place a teaspoon of the pork mixture in the middle of each wonton wrapper. Moisten the edges of the wrapper with water. Seal the edges to form a triangle shape.
Bring the two corners down, pinch to form a Chinese ingot. (You may also keep the wontons in triangle shape.) Repeat the same steps until you use up all the pork mixture. Set aside on a plate until ready to cook.
Prepare Garlic Oil:
1Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Transfer immediately to a heat proof bowl and set aside.
Prepare Mushroom Sauce:
1Soak the mushrooms in 1 cup warm water until softened. Squeeze the excess water from the mushrooms, set aside the mushrooms but reserve the mushroom water. Slice the mushrooms into pieces.
2Heat 1/2 tablespoon vegetable oil in a small saucepan. Stir fry the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture. Bring to a boil. Cover and simmer for 20 minutes. Stir in the cornstarch mixture, let the sauce thicken a bit. Taste and adjust the seasonings, if desired. Turn off the heat, cover the saucepan and set aside.
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.
Boil some water in a 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.
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 (100 g / 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.
Recipe Contributor: Fern at To Food with Love.
As a non Malaysian whos missing chinese cuisine there, I love this recipe! I just made 4 portions and we all love it!
Question, how do you obtainn that dark color?
I used Lee Kum Kee dark soy sauce but the color after all is mixed with noodles, is still pale.
Just add more.
I just tried it and it’s absolutely delish. I jus wish this site allows commentors to upload pix of the dish we made. After all, pic paints a thousand words rt? ?
Hi i m from singapore.. i have using yr resipe.. i have cooken wantan mee today
HI, what do i do with the reserved mushroom water?? Doesn’t say in the recipe…
For the mushroom sauce, it called for 1.5 cup of water right? So don’t use plain water. Use the mushroom water
do we have to use mushroom?
for the Mushroom sauce, I doubled the soy sauce, and left out the mushroom soy sauce and doubled the corn starch.For the Garlic Oil, I took it till it was brown,and once cooled I crushed all the crispy garlic fine with the back of a spoon. For the seasoning, left out the Soy sauce and sesame seed oil but added and extra shake of salt and used only 1 Tsp of the garlic oil instead. for the Wontons, I did not use Oyster sauce or chicken powder, used 1 Tsp of dried shrimp powder and 1 Tsp of dried Flounder powder. My wife said that if she closed her eyes, she was eating this in SS2 PJ. I now make double recipe of the mushroom sauce and put the sauce in an iceblock maker to freeze and later put in freezer bags in the fridge. can be kept without any change in flavour for 2 weeks
My partner is Malaysian and recently migrated to Australia with me – we always miss Malaysian food and I can only satisfy our cravings with your recipes. Terima kasih! This recipe is amazing – tastes just like the Chinese shops in Klang. You nail every single recipe! They’re all so perfect.
Hi Natalie, thanks for your sweet comment. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Best wonton noodles
tks for the Wantan noodle recipe, it is really really yummy ! whole family just love it.
That’s awesome! Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
What is the purpose of frying up the garlic? What does one do w/the garlic or garlic oil? Did I miss where it goes?
It’s added into the seasoning sauce for the noodles.
Just tried this recipe
Family loved it
Thanks for sharing !