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.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
- ⅛ teaspoon ground white pepper
- 2 scallions ((for cooking), finely chopped)
- 1 tablespoon chicken broth powder ((for cooking))
- 5 cloves garlic (, crushed)
- 4 tablespoons vegetable oil
- 6 dried Chinese black mushrooms
- 1 cup lukewarm water
- 1 tablespoon vegetable oil
- 2 cloves garlic (, lightly squeezed with the back of a spoon)
- 1½ cup cold water
- 1 teaspoon chicken broth powder
- 1½ 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)
- 1 tablespoon thick black soy sauce (or kecap manis (sweet soy sauce))
- ½ tablespoon soy sauce
- 1 teaspoon sesame oil
- ⅛ teaspoon salt
- ½ teaspoon sugar
- 2 teaspoons garlic oil
Instructions
- 1
Wonton
- 2
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.
- 3
Knead for 2 minutes.
- 4
Place a teaspoon of the pork mixture in the center of each wonton wrapper.
- 5
Moisten the edges of each wrapper with cold water.
- 6
Seal the edges to give a triangle shape.
- 7
Close by expelling as much air as possible.
- 8
Reserve on a sheet of parchment paper until ready to cook.
- 9
Garlic oil
- 10
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.
- 11
Black mushroom sauce
- 12
Soak the black mushrooms in lukewarm water until softened.
- 13
Drain but reserve the water of the black mushrooms.
- 14
Squeeze excess water from the mushrooms and cut them into pieces.
- 15
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.
- 16
Bring to a boil.
- 17
Cover and simmer for 20 minutes over low heat.
- 18
Stir in the cornstarch mixture and, while stirring, allow the sauce to thicken slightly.
- 19
Adjust the seasoning, if necessary.
- 20
Turn off the heat, cover the pan and set aside.
- 21
Vegetables
- 22
Bring a large pot of water to a boil.
- 23
Add 1 tablespoon of garlic oil, salt and sugar.
- 24
First blanch the bok choy stems for a few minutes, then add the leaves. Drain and set aside.
- 25
Reserve the cooking water.
- 26
Cooking of the wontons
- 27
Boil a large amount of water in a saucepan, add the chicken broth powder, 1 teaspoon of garlic oil and the scallions.
- 28
Cook the wontons in small batches for about 1 to 2 minutes, stirring regularly.
- 29
Drain and set aside.
- 30
Noodles
- 31
In a shallow serving bowl, place 1 serving of the seasoning sauce.
- 32
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.
- 33
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.
- 34
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.
- 35
Top the noodles with bok choy, wontons and char siu pork slices.
- 36
Repeat the operation for the other 3 portions.
- 37
Serve immediately with the pickled green hot peppers.
- 38
Optionally add sriracha sauce.