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Malaysian Wantan Mee
Dry Style
A beloved Malaysian noodle dish featuring springy egg noodles tossed in a savory sauce, topped with succulent char siu (BBQ pork) and flavorful wontons. This recipe focuses on the popular dry style, but can be adapted for soup.
๐ง ์ฌ๋ฃ
- 400 g Fresh egg noodles(Look for springy, thin egg noodles specifically for wonton mee if possible. If using dried, adjust boiling time accordingly.)
- 200 g Char siu (Chinese BBQ pork)(Store-bought or homemade. Sliced thinly.)
- 20 Wontons(Fresh or frozen. Can be pork, shrimp, or a mix. If making from scratch, prepare these ahead of time.)
- 200 g Choy sum (or other leafy green like bok choy)(Trimmed and washed. Cut into manageable pieces.)
- 2 cloves Garlic(Minced.)
- 2 tbsp Vegetable oil
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce(For color and depth of flavor.)
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1/4 tsp White pepper
- 1/4 cup Chicken or vegetable broth(Optional, for a slightly saucier consistency.)
- for garnish Fried shallots(Optional, but highly recommended for crunch and flavor.)
- for serving Pickled green chilies(Optional, a classic accompaniment for a spicy kick.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Wonton Broth (if making soup style, otherwise skip): Bring a pot of water to a boil. Add the wontons and cook for 5-7 minutes, or until they float and are cooked through. Remove wontons with a slotted spoon and set aside. Reserve the boiling water for cooking noodles.
โฑ๏ธ 7 minutes - 2
Prepare the Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. If using, stir in the chicken or vegetable broth. Set aside.
โฑ๏ธ 3 minutes - 3
Cook the Noodles and Greens: Bring a large pot of water to a rolling boil (use the reserved wonton water if you made it). Add the egg noodles and cook according to package directions, usually 2-4 minutes for fresh noodles until al dente (they should still have a slight bite). In the last minute of cooking, add the choy sum to the boiling water to blanch.
โฑ๏ธ 5 minutes - 4
Drain and Sauce the Noodles: Drain the noodles and choy sum thoroughly. Immediately transfer the hot noodles to a large mixing bowl. Pour the prepared sauce over the noodles and toss well to coat evenly. The heat from the noodles will help the sauce meld.
โฑ๏ธ 3 minutes - 5
Sear the Wontons (Optional but Recommended): While the noodles are draining, heat 1 tbsp of vegetable oil in a non-stick skillet over medium-high heat (around 190ยฐC / 375ยฐF). Add the boiled wontons in a single layer and pan-fry for 1-2 minutes per side until golden brown and slightly crispy. Remove from skillet.
โฑ๏ธ 4 minutes - 6
Assemble the Dish: Divide the sauced noodles among serving bowls. Arrange the blanched choy sum on top. Top generously with slices of char siu and the pan-fried (or boiled) wontons. Garnish with fried shallots, if desired.
โฑ๏ธ 2 minutes - 7
Serve Immediately: Serve hot, with pickled green chilies on the side for those who like an extra kick.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best texture, use fresh, springy egg noodles. If using dried, cook until al dente.
- โThe 'dry' style refers to the noodles being tossed in sauce rather than served in a broth. You can add a ladleful of the wonton cooking water or a light broth to the noodles before serving if you prefer a slightly saucier dish.
- โChar siu can be bought from Asian markets or made at home. Leftover roast pork can also be used.
- โPickled green chilies are a classic accompaniment and add a wonderful sour and spicy contrast. They can be found in Asian grocery stores or made by soaking sliced green chilies in vinegar with a pinch of sugar.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Soup Style: Serve the cooked noodles, blanched greens, char siu, and wontons in a bowl of hot, flavorful chicken or pork broth. Omit the sauce tossing step.
- Additions: Include other ingredients like blanched bean sprouts, fried lard croutons, or a drizzle of chili oil.