Malaysian Wantan Mee (Dry Style)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 7 minutes
2. 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.

   ⏱️ 3 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 3 minutes
5. 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 190°C / 375°F). 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.

   ⏱️ 4 minutes
6. 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.

   ⏱️ 2 minutes
7. 7

   Serve Immediately: Serve hot, with pickled green chilies on the side for those who like an extra kick.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best texture, use fresh, springy egg noodles. If using dried, cook until al dente.
• ✓The '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.
• ✓Char siu can be bought from Asian markets or made at home. Leftover roast pork can also be used.
• ✓Pickled 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving