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Authentic and the best wonton noodles with springy egg noodles and a savory dark sauce. This Malaysian wonton noodle (wantan mee) recipe captures the flavors of top restaurants and street hawkers, bringing you the true taste of Malaysia! Check out my video and learn to make it like a pro.
Wonton Mee
Wonton noodles are made with egg noodles and are a popular dish in Asia, especially at many Chinese Hong Kong-style restaurants in the United States. These noodles can be served dry or in soup, depending on personal preference.
The best wonton noodles are often considered to come from Malaysia, where two main variations of this beloved dish are served: dry and in soup. The dry version is served without soup, with the springy egg noodles steeped and coated in a mouthwatering, savory, and iconic dark sauce. The soupy version, on the other hand, comes without the sauce but is served in a flavorful broth.
Sidenote: This Cantonese classic goes by many names in Malaysia—wonton mee, wantan mee, and wan tan mee—all referring to the same beloved noodle dish.
Ingredients For Wonton Noodles
To make an authentic serving of wan tan mee, several key ingredients are involved, each playing an important role in achieving the best results:
- Fresh wonton noodles – There are many brands available in the market; choose the ones with a soft, springy texture for the best results.
- Choy Sum
- Char Siu Pork – you can make it from scratch using my recipes or you can buy it from Cantonese BBQ joints. Recipes: Char Siu and Chinese BBQ Pork.
- Long green chilies for Pickled Chilies.
Ingredients For Wonton
Wonton is the most important part of the recipe and calls for the following ingredients:
- Wonton wrappers – they are pale yellow or yellow in color and come in squares. Avoid potsticker or gyoza wrappers, which are round.
- Ground pork
- Shrimp
- Ginger
- Seasonings: oyster sauce, soy sauce, chicken bouillon powder, sesame oil, salt and white pepper.
Mushroom Sauce and Garlic Oil Ingredients
Garlic oil and mushroom sauce elevate the dish to the next level with the following ingredients and more:
- Garlic and oil
- Dried black mushrooms
- Soy sauce
- Oyster sauce
- Sesame oil
- Thick dark soy sauce
See the recipe card for full information on all the ingredients.
How To Make Wonton Noodles
Step 1. Prepare the Pickled Chilies using green chilies a day ahead.
Step 2. Prepare Wontons: Mix all the wonton filling ingredients (except the wrappers) until well combined. Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold into a triangle. Pinch the corners together to form an ingot shape or leave them as triangles. Repeat until all the filling is used, then set the wontons aside until ready to cook.
Step 3. Prepare Garlic Oil: Heat the oil over low-medium heat, fry the garlic until golden and crisp, then transfer to a heatproof bowl. Set aside.
Step 4. Prepare Mushroom Sauce: Soak mushrooms in the warm water until soft, then squeeze out excess water and reserve the liquid. Slice the mushrooms. Heat 1/2 tablespoon of oil in a small saucepan, stir-fry garlic and mushrooms for 1 minute, then add the remaining ingredients (except cornstarch mixture) and bring to a boil. Cover and simmer for 20 minutes, stir in the cornstarch mixture to thicken, adjust seasonings if needed, and set aside covered.
Step 5. Prepare Vegetables and Cook Wontons: Boil water in a pot and blanch the choy sum, drain, and set aside. In the same pot, cook wontons in batches for 1–2 minutes until done, stirring occasionally. Drain and set aside, or serve in chicken broth garnished with spring onions.
Step 6. Prepare Noodles: In a shallow serving bowl, add one serving of the seasoning sauce. Boil the same water used for blanching vegetables and cook 100g (3 oz.) of noodles for 30 seconds or until done. Drain with a sieve, rinse under cold water for 5 seconds, then dip back into the boiling water to rewarm. 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 with pickled green chillies and a bowl of wonton soup. If you like it spicy, mix the noodles with some Sriracha chilli sauce.
Pro Tips For The BEST Wonton Mee
For the most authentic flavors, please follow the 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.
- Served with homemade pickled green chilies, just like how it’s done in Malaysia.
Frequently Asked Questions
While traditional wonton fillings include pork and shrimp, you can make chciken wontons, or use other proteins such as mushrooms or tofu.
Yes, you can top wonton mee with char siu chicken. It is a delicious alternative and adds a flavorful, slightly sweet element to the dish, plus it’s halal.
The pickled green chilies provide a tangy and spicy contrast to the rich and savory flavors of the wonton mee; it’s a traditional touch in Malaysia that enhances the dish.
This recipe is 1240 calories per serving.
Popular Noodle Dishes You Might Like
Here are some of the most popular street food noodles in Malaysia:
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More Wontons Recipes
Wonton Noodles
Ingredients
- 2 long green chilies, to make pickled chilies
- water, for boiling
- 1 teaspoon vegetable oil
- 1/2 bunch choy sum, cut into 2-inch (5-cm) lengths
- 400 g (14 oz) fresh wonton noodles, egg noodles
- ground white pepper
- 300 g (10½ oz) char siu pork, sliced into bite-sized pieces
Wontons:
- 1 packet square wonton wrappers
- 150 g (5½ oz) ground pork
- 150 g (5½ oz) shrimp, peeled and deveined
- 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
- 3 dashes ground white pepper
Garlic Oil:
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
Mushroom Sauce:
- 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
Instructions
Prepare Wontons:
- Mix all the wonton filling ingredients (except the wrappers) until well combined. Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold into a triangle. Pinch the corners together to form an ingot shape or leave them as triangles. Repeat until all the filling is used, then set the wontons aside until ready to cook.
Prepare Garlic Oil:
- Heat the oil over low-medium heat, fry the garlic until golden and crisp, then transfer to a heatproof bowl. Set aside.
Prepare Mushroom Sauce:
- Soak mushrooms in the warm water until soft, then squeeze out excess water and reserve the liquid. Slice the mushrooms. Heat 1/2 tablespoon of oil in a small saucepan, stir-fry garlic and mushrooms for 1 minute, then add the remaining ingredients (except cornstarch mixture) and bring to a boil. Cover and simmer for 20 minutes, stir in the cornstarch mixture to thicken, adjust seasonings if needed, and set aside covered.
Prepare Vegetables and Cook Wontons:
- Boil water in a big pot and add 1 teaspoon vegetable oil. Blanch the choy sum, drain, and set aside. In the same pot, cook wontons in batches for 1–2 minutes until done, stirring occasionally. Drain and set aside, or serve in chicken broth garnished with spring onions.
Prepare Noodles (Each Serving):
- In a shallow serving bowl/plate, place one serving of the seasoning sauce. Bring the water from the previous step to a rolling boil and cook one bundle (100g/3 oz.) of noodles for about 30 seconds, or until your desired texture. Drain the noodles using a large sieve and rinse them under cold running water for 5 seconds. Then, dip the noodles back into the boiling water to warm them up.
- Transfer the noodles to the serving bowl and toss in the seasoning sauce. Add 6 tablespoons of mushroom sauce and toss again. Sprinkle with a dash of white pepper. Garnish with choy sum, wontons, and sliced char siu pork. Serve immediately with pickled green chilies and a bowl of wonton soup.
Video
Notes
- 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.
- Served with homemade pickled green chilies, just like how it’s done in Malaysia.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks!
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
Yes.
do we have to use mushroom?
No need.
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
Awesome!
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 !
Awesome!