Tel: +6042292089 /
+6042292097
Fax: +6042269707
Wonton Noodles
 |
Wonton noodles [Mandarin: Yun-tun mian; Cantonese: Wan-tan Min], sometimes called wanton mee ("wanton" is a Cantonese word for dumpling while noodles in Hokkien is "mee" or in Cantonese, "min") is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Malaysia, Singapore and Thailand. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kailan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.
|
Wonton Noodles Recipe
Ingredients
400g (14 oz) fresh wonton noodles (egg noodles) 1/2 bunch choy sum, washed and cut into 2 inch lengths Vegetable oil Approx 300g (10 oz) char siu pork, thinly sliced into bite-sized pieces White pepper Sriracha chilli sauce, to serve (optional)
Pickled green chillies:
5-6 long green chillies, sliced thinly Boiling water 2/3 cup Chinese white rice vinegar 1/2 tsp salt 2-3 tbsp sugar
5-6 long green chillies, sliced thinly Boiling water 2/3 cup Chinese white rice vinegar 1/2 tsp salt 2-3 tbsp sugar
Wontons:
1 packet square wonton wrappers (about 40 sheets) 150g (5 oz) pork mince 150g (5 oz) prawn meat 1 tbsp egg white 1 tsp grated ginger 2 tsp soy sauce 1/2 tbsp oyster sauce 1/2 tsp chicken stock powder 1 tsp sesame oil 1/4 tsp salt 1/2 tsp sugar 1/8 tsp pepper
1 packet square wonton wrappers (about 40 sheets) 150g (5 oz) pork mince 150g (5 oz) prawn meat 1 tbsp egg white 1 tsp grated ginger 2 tsp soy sauce 1/2 tbsp oyster sauce 1/2 tsp chicken stock powder 1 tsp sesame oil 1/4 tsp salt 1/2 tsp sugar 1/8 tsp pepper
Garlic oil:
4 cloves garlic, finely chopped 3 tbsp vegetable oil
4 cloves garlic, finely chopped 3 tbsp vegetable oil
Mushroom Sauce:
5-6 Chinese dried black mushrooms, stems removed 1 cup warm water 2 cloves garlic, lightly crushed with the back of a knife 1 1/2 cups water 1 tsp chicken stock powder 1 1/2 tbsp oyster sauce 2 tsp soy sauce 1 tsp mushroom flavoured soy (optional) Salt and pepper, to taste 1/2 tbsp cornstarch dissolved in 2 tbsp water
5-6 Chinese dried black mushrooms, stems removed 1 cup warm water 2 cloves garlic, lightly crushed with the back of a knife 1 1/2 cups water 1 tsp chicken stock powder 1 1/2 tbsp oyster sauce 2 tsp soy sauce 1 tsp mushroom flavoured soy (optional) Salt and pepper, to taste 1/2 tbsp cornstarch dissolved in 2 tbsp water
Seasoning sauce (per serving of noodles):
1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel) 1/2 tbsp soy sauce 1 tsp sesame oil 1/8 tsp salt (or to taste) 1/2 tsp sugar 2 tsp prepared garlic oil
1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel) 1/2 tbsp soy sauce 1 tsp sesame oil 1/8 tsp salt (or to taste) 1/2 tsp sugar 2 tsp prepared garlic oil