Head to any hawker centre or kopitiam in Malaysia and you are sure to find wantan mee on the menu. This savoury dish, which is also referred to as wonton noodles, is made by tossing egg noodles in dark soy sauce and topping it off with smoky sweet barbecued pork, baby bok choy, and pickled green chillies.
Though it can also be prepared as a hearty soup, for this recipe, we will find out how to make the scrumptious and savoury dry variety.
Quick and Easy Wantan Mee Recipe
Makes 2 servings
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
- 200g wonton egg noodles
- Chinese flowering cabbage or Choy sum, washed and cut into 3-inch pieces
- 250g char siu pork, sliced thinly
- Vegetable oil
- 10 to 12 pieces of ready-made wontons
- 3 cloves of garlic, chopped
- Mushroom sauce
- 2 tbsp Dark soy sauce
- 2 tsp Soy sauce or Sweet soy sauce (Kecap Manis)
- Sesame oil
- Salt and sugar to taste
- Pepper, to taste
Pickled green chillies:
- 4-5 green chillies, sliced
- ½ cup of Chinese white rice vinegar
- ½ teaspoon of salt
- 1 to 2 tbsp sugar
- Boiling water
Directions:
- Heat up some vegetable oil and sauté the garlic for at least three minutes. Once the garlics brown, set them aside.
- In the same pan, blanch* choy sum for less than a minute. Then, set aside.
- Still using the same pan, heat the sweet soy sauce, dark soy sauce, sugar and a tablespoon of water over low heat.
- Stir in the garlic sauce you set aside earlier.
- Take a bowl of hot water and blanch the egg noodles. Place it in your pan and mix will with the sauce mixture.
- Once done, plate noodles with char siu and choy sum as well as pickled chillies on the side.
Serve and enjoy!
*Blanching is a super simple cooking technique that involves quickly cooking vegetables in boiling water (for about 20 seconds) then submerging them briefly in cold water.
You can add salt to the boiling water prior to blanching for added flavour, like for egg noodles.
When done on leafy greens or onions, it helps lessen bitterness and enhance their vibrant colour. As for green beans, broccoli and carrots, blanching helps maintain that crispy, tender texture.
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