Recipes - Malaysian & Singaporean

Dry Wonton Noodles
Dry Wonton Noodles


The key to delicious wonton noodles is the springy egg noodle tossed in dark caramel sauce and savoury wontons in soup. This version of wonton noodles is typically found in the Kuala Lumpur region and Penang, while other parts of Malaysia have a slightly different take on the dish.
Cooking Time: < 15mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

For Wontons:

250g minced pork
8-10 tiger prawn (minced)
2-3 tsp soy sauce
2 tsp Shaoxing wine (optional)
¼ tsp white pepper
1 tsp grated ginger
2 cloves garlic (minced)
2 tsp corn flour
1 egg
2½ tbsp sliced spring onions, and extra for garnish
1 packet of wonton wrapper

For Noodles (Serves 2):

1 pack of fresh egg noodle (350g)
Char siew (Chinese BBQ pork belly, sliced thinly, see note)
Baby choy sum
Chicken broth for soup

Sauce for Noodles (Each Serving):

3 tbsp shallot oil
2 tsp sweet soy sauce
2 tsp light soy sauce
1 tsp oyster sauce
1 tsp castor sugar
½ tsp sesame oil
Your choice of chilli paste/sauce to taste (optional)




Steps:
  1. In a mixing bowl, put all ingredients For Wontons and mix well with your hand.
  2. Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
  3. lace about 1 tsp of meat filling on wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up.
  4. To store for later use, freeze wontons on the tray.
  5. Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
  6. Blanch choy sum in boiling water.
  7. To assemble the dish, place 3-4 wonton and choy sum in a bowl of chicken broth.
  8. Cook noodle in boiling water for about a minute then strain the noodles with a strainer. With the strainer still holding the noodles, run it under cold tap water to stop the cooking process and to remove excess starch.
  9. Prepare the sauce and toss the noodles with the sauce in a separate bowl before transferring to serving plate. Top with char siew slices and garnish with chopped spring onions and serve with the bowl of wonton soup on the side.

Note: To many, the char siew in wonton mee is the crowning glory of the dish. Buy your favourite pre-made char siew, or click here to try our authentic recipe. Link to char siew recipe


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Dry Wonton Noodles

Dry Wonton Noodles

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The key to delicious wonton noodles is the springy egg noodle tossed in dark caramel sauce and savoury wontons in soup. This version of wonton noodles is typically found in the Kuala Lumpur region and Penang, while other parts of Malaysia have a slightly different take on the dish.

Cooking Time: < 15mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

For Wontons:

250g minced pork
8-10 tiger prawn (minced)
2-3 tsp soy sauce
2 tsp Shaoxing wine (optional)
¼ tsp white pepper
1 tsp grated ginger
2 cloves garlic (minced)
2 tsp corn flour
1 egg
2½ tbsp sliced spring onions, and extra for garnish
1 packet of wonton wrapper

For Noodles (Serves 2):

1 pack of fresh egg noodle (350g)
Char siew (Chinese BBQ pork belly, sliced thinly, see note)
Baby choy sum
Chicken broth for soup

Sauce for Noodles (Each Serving):

3 tbsp shallot oil
2 tsp sweet soy sauce
2 tsp light soy sauce
1 tsp oyster sauce
1 tsp castor sugar
½ tsp sesame oil
Your choice of chilli paste/sauce to taste (optional)

Instructions
  1. In a mixing bowl, put all ingredients For Wontons and mix well with your hand.
  2. Set up plate, wonton skin, filling tray, and a little bowl of water for wrapping the wontons. Dust plate and tray with a little plain flour so that the wonton will not stick.
  3. lace about 1 tsp of meat filling on wonton wrapper. Dip finger into water and apply around the bottom edges (U shaped). Fold and seal the edges. Fold in half again length wise and pinch the ends together. Repeat until all meat filling is used up.
  4. To store for later use, freeze wontons on the tray.
  5. Cook wonton in a boiling pot of water. After wonton is cooked, take it out and set aside in a bowl of room-temperature water to prevent the wontons from sticking to each other.
  6. Blanch choy sum in boiling water.
  7. To assemble the dish, place 3-4 wonton and choy sum in a bowl of chicken broth.
  8. Cook noodle in boiling water for about a minute then strain the noodles with a strainer. With the strainer still holding the noodles, run it under cold tap water to stop the cooking process and to remove excess starch.
  9. Prepare the sauce and toss the noodles with the sauce in a separate bowl before transferring to serving plate. Top with char siew slices and garnish with chopped spring onions and serve with the bowl of wonton soup on the side.

Note: To many, the char siew in wonton mee is the crowning glory of the dish. Buy your favourite pre-made char siew, or click here to try our authentic recipe. Link to char siew recipe

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