“Chinese egg noodle with Wonton dumplings, we called it, Wanton Mee, and this is one of the Singapore’s hawker delights, the local-style of having delicious fuss-free noodle meal, anywhere & anytime”
Easy-to-assemble Singapore local gourmet to be fixed as dinner or lunch at home. I had the dry version for more flavour, but you can cook it in soup, if wished. Simply omit the listed condiments, add the blanched egg noodle into the same soup used for the wonton. Well, I’ll show you the soup version next time..
For some who are new to this Asian noodle dish, wonton, in Chinese, name it as 云吞 ‘Yun Toon’ or 馄饨 ‘Hoon Toon’, is an irregular shape bite-sized dumpling. Its filling often made with marinated minced pork meat, and sometimes, shrimp is added, making into a small pouch of many. These wontons can be taken in soup or eating it as a main side to the Chinese egg noodle dish (both soup and dry versions).
My recipe is considered a mixture of Singapore-Malaysia styles as I added with dark soy sauce (thick soy sauce) where usually Malaysia does but not in Singapore, while chili paste added in only the Singapore’s way… But I had both the condiments in my recipe and it was great! However, the choice of input is up to individual liking as these are only flavours to enhance personal eating preference, but not the key flavourings.
Recipe listed below is meant for just one person. Multiply the measurements according to the number of serving you have to prepare:
Dry Wonton Mee Recipe (干捞云吞面)
Chinese egg noodle with Wonton dumplings, we called it, Wanton Mee, and this is one of the Singapore’s hawker delights, the local-style of having delicious fuss-free noodle meal, anywhere & anytime
Prepare the Char Siew with my recipe posted previously. Or, get the store-bought cooked Char Siew from Chinese roasted meat stores. Slice it lengthwise and set aside.
Cook a pot of soy bean or anchovies soup and prepare the wonton using my recipes posted before. Just cook the soup base first. Blanch the raw wonton in separate pot of lightly salted water till about 90% cooked. Then, keep these 90% cooked wantons in a separate dish, and place in the soup to cook further only when you are ready to serve the meal. My wonton soup recipe will explain all in details at my won ton recipe)
When ready to serve, heat a pot of water over high heat. Dissolve a pinch of salt and place in vegetables to blanch till cooked. Set aside.
Bring the same pot of water to a boil again. In the meantime, prepare a clean serving dish and add the listed condiments (in any order) on the serving dish. Set aside the dish.
When the pot of water is boiled, add in the loosen strands of egg noodle to blanch for 30 seconds, or until al-dente. Then, quickly transfer the blanched noodle to plunge into a large bowl of cold water using a wire strainer, for 10 seconds. Thereafter, return the noodles to the hot water again for 3 – 5 seconds. Remove from pot and drain on the same strainer before placing it on the serving dish filled with condiments. May also add 1 tablespoon of soup on the serving dish, if find it too dry. Toss the noodles with condiments till well combined.
Arrange Char Siew slices and vegetables on the side of the dish. Serve noodle dish with a bowl of piping hot wonton soup.
Tips: If you do not want to add chili paste, simply omit it, or replace with same amount of ketchup. That’s the Singapore style.
* If you do not like Chye Sim, feel free to use your favourite vegetables.
* If preferred, arrange the wonton on the serving dish, and serve together just the plain soup in separate bowl.
* Serve and eat the noodle dish immediately before it turns soggy.