Wonton Noodles
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.
Servings: 4 servings
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
Recipe Contributor: Fern at To Food with Love.
- For the best wonton noodles, I always go for good-quality fresh egg noodles that are nice and springy with a good bite after cooking.
- I make sure to grab wonton wrappers that are pale yellow and square-shaped.
- For the most flavorful char siu, I recommend making it myself. I have two recipes you can check out: Char Siu and Chinese BBQ Pork.
- If making char siu isn’t your thing, you can always grab some from BBQ takeout restaurants.
- I always serve it with homemade Pickled Green Chilies, just like they do in Malaysia!
Nutrition
Serving: 4servings | Calories: 1240kcal | Carbohydrates: 150g | Protein: 54g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 2136mg | Potassium: 836mg | Fiber: 7g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 37mg | Calcium: 208mg | Iron: 8mg