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Wonton Noodles – Traditional Asian Recipe

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wonton noodles

wonton noodles

What are wonton noodles?

Wonton noodles also known as wantan mee, wonton mee, wanton mee or wanton mein, is a dish of Chinese origin that is very popular in Hong Kong, Malaysia, Singapore, Indonesia and Thailand.

This is a noodle dish coated in a black mushroom sauce and garnished with greens, barbecued char siu pork and wonton, dumplings typically stuffed with pork and shrimp. In Indonesia, this dish is called mie pangsit.

What is the origin of wonton noodles?

The word wonton or wanton comes from Cantonese and means dumpling. The word mee or mein comes from Hokkien and also Cantonese and means noodles.

The wontons are originally from Canton. In Guangzhou, China, noodles and wontons are more often served in hot soup to which vegetables are added. In Hong Kong, this dish is not served as a soup but rather as a plate of fried noodles.

The noodles are more or less thin depending on the city but it is the thinnest that are generally the most popular.

Cooking noodles and wontons is important and they should stay al dente, like in Italy. To do this, the noodles and wonton must be cooked for the first time in simmering salted water.

In Malaysia, slices of char siu are added, barbecued pork flavored with honey, spices, soy, hoisin sauce and also fermented tofu.

In Hong Kong, char siu is sold at siu mei, which are establishments specializing in meat dishes. Char siu can also be prepared at home by purchasing a seasoning blend provided for this purpose.

wonton mein

How to prepare wonton noodles

The wonton stuffing can be made ahead by combining all the ingredients. To form the wontons, just place a ball of stuffing in the center, fold the dough by wetting it lightly so that the two parts stick together.

The dough can be folded into a rectangle or a triangle. Wontons can keep this shape or be folded on themselves, there are a dozen ways to fold wontons, all of them are traditional and differ from cook to cook.

Garlic oil is prepared by infusing the garlic in the oil. The coloring towards golden red should be achieved slowly to best exhale the scent of garlic. Once filtered, this oil keeps very well in the refrigerator and can flavor many dishes.

The black mushroom sauce should have a nice dark caramel color, the starch helps give it a nice density to adhere best to the noodles. To enhance the color of the dish, more soy can be added. Fresh noodles taste better in sauce than dry noodles, but are slightly less brown in color.

Wontons and noodles should be cooked separately in boiling water, just like green vegetables. This step allows better control of the cooking. Once cooked, the noodles should be cooled immediately in cold water. This step helps to strengthen them and prevent them from sticking together.

At the last moment, simply put the noodles back in boiling water for a few seconds and mix them with the black mushroom sauce and another seasoning sauce made with soy sauce, sesame, salt and sugar. Garlic oil is also added to flavor the noodles.

The noodles are served on a flat plate, topped with slices of char siu pork, vegetables such as cabbage and pickled peppers are laid on the side along with the wonton.

What are the variants of wanton mee?

In Hong Kong, wontons can be replaced by shui jiao or jiaozi.

While wontons are usually cooked in water, there are some versions of this dish where they are fried in hot oil.

In the Philippines, the dish is served in a broth like in China. People also add mung bean sprouts and different sauces to flavor it. In Singapore, the dish is also served as a soup.

wanton mee

wonton noodles

Wonton Noodles (Wantan Mee)

Wonton noodles, wantan mee or wonton mee, are a popular Asian dish consisting of noodles topped with vegetables, pork, and stuffed wonton.

Course:

Main Course

Cuisine:

Chinese, Indonesian, Malaysian, Singaporean

Servings: 4 people

Author: Renards Gourmets

Ingredients

For the noodles and vegetables

  • 12
    oz.
    fresh wonton noodles
    (egg noodles)
  • ½
    bunch
    bok choy
    , cut into 2-inch (5 cm) long pieces
  • Vegetable oil
  • 10
    oz.
    char siu pork
    , thinly sliced
  • Ground white pepper
  • 6
    green hot peppers
    marinated in rice vinegar , thinly sliced

For the wontons

  • 40
    square
    wonton wrappers
  • 5
    oz.
    ground pork
  • 5
    oz.
    shrimp
    , peeled and deveined
  • 1
    tablespoon
    egg white
  • 1
    tablespoon
    grated fresh ginger
  • 2
    teaspoons
    soy sauce
  • ½
    tablespoon
    oyster sauce
  • ½
    teaspoon
    chicken broth powder
  • 1
    teaspoon
    sesame oil
  • ¼
    teaspoon
    salt
  • ½
    teaspoon
    sugar

  • teaspoon
    ground white pepper
  • 2
    scallions
    (for cooking), finely chopped
  • 1
    tablespoon
    chicken broth powder
    (for cooking)

For the garlic oil

  • 5
    cloves
    garlic
    , crushed
  • 4
    tablespoons
    vegetable oil

For the black sauce

  • 6
    dried Chinese black mushrooms
  • 1
    cup
    lukewarm water
  • 1
    tablespoon
    vegetable oil
  • 2
    cloves
    garlic
    , lightly squeezed with the back of a spoon

  • cup
    cold water
  • 1
    teaspoon
    chicken broth powder

  • tablespoon
    oyster sauce
  • 2
    teaspoons
    soy sauce
  • 1
    teaspoon
    thick soy sauce
    (black mushroom flavored)
  • Salt
  • Ground white pepper
  • ½
    tablespoon
    cornstarch
    , dissolved in 2 tablespoons water

For the seasoning sauce (doses for a serving dish)

  • 1
    tablespoon
    thick black soy sauce
    or kecap manis (sweet soy sauce)
  • ½
    tablespoon
    soy sauce
  • 1
    teaspoon
    sesame oil

  • teaspoon
    salt
  • ½
    teaspoon
    sugar
  • 2
    teaspoons
    garlic oil

Instructions

Wonton

  1. In a large bowl, mix the ground pork, prawns, egg white, ginger, soy sauce, oyster sauce, chicken broth powder, sesame oil, salt, sugar. and white pepper.

  2. Knead for 2 minutes.

  3. Place a teaspoon of the pork mixture in the center of each wonton wrapper.

  4. Moisten the edges of each wrapper with cold water.

  5. Seal the edges to give a triangle shape.

  6. Close by expelling as much air as possible.

  7. Reserve on a sheet of parchment paper until ready to cook.

Garlic oil

  1. Heat the oil in a pan and sauté the garlic over medium-low heat until it begins to turn lightly golden and crisp. Immediately transfer to a bowl and set aside.

  2. Black mushroom sauce

  3. Soak the black mushrooms in lukewarm water until softened.

  4. Drain but reserve the water of the black mushrooms.

  5. Squeeze excess water from the mushrooms and cut them into pieces.

  6. Heat the vegetable oil in a small saucepan and sauté the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture.

  7. Bring to a boil.

  8. Cover and simmer for 20 minutes over low heat.

  9. Stir in the cornstarch mixture and, while stirring, allow the sauce to thicken slightly.

  10. Adjust the seasoning, if necessary.

  11. Turn off the heat, cover the pan and set aside.

Vegetables

  1. Bring a large pot of water to a boil.

  2. Add 1 tablespoon of garlic oil, salt and sugar.

  3. First blanch the bok choy stems for a few minutes, then add the leaves. Drain and set aside.

  4. Reserve the cooking water.

Cooking of the wontons

  1. Boil a large amount of water in a saucepan, add the chicken broth powder, 1 teaspoon of garlic oil and the scallions.

  2. Cook the wontons in small batches for about 1 to 2 minutes, stirring regularly.

  3. Drain and set aside.

Noodles

  1. In a shallow serving bowl, place 1 serving of the seasoning sauce.

  2. With the same boiling water used to blanch the vegetables, bring the noodles to a boil in 3 oz. (100 g) servings and cook for 25 seconds or until cooked to taste.

  3. Remove the noodles from the water with a skimmer and run them under cold running water for 5 seconds, then immerse the noodles again very quickly in the boiling water just to warm them up. Drain well.

  4. Transfer the noodles to the serving bowl and toss them into the seasoning sauce. Add 6 tablespoons of black mushroom sauce and mix again. Add a pinch of white pepper.

  5. Top the noodles with bok choy, wontons and char siu pork slices.

  6. Repeat the operation for the other 3 portions.

  7. Serve immediately with the pickled green hot peppers.

  8. Optionally add sriracha sauce.

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