“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:
1 small bundle of Chinese egg noodle, slightly loosen the strands
2 – 3 stalks of Chye Sim (菜心) or any favourite vegetables, cut into shorter length
20 grams (about 10 thin slices) of cooked Chinese BBQ roasted pork aka Char Siew (叉烧), sliced (*See my recipe )
A pot of salted water (to blanch noodle and vegetables)
A pot of iced water (to chill-bath noodles)
Condiments for egg noodle of each serving (for tossing):
1 tablespoon of fried shallot oil
1 teaspoon of light soy sauce
1 teaspoon of oyster sauce
1/2 teaspoon of dark soy sauce
1/2 teaspoon of sambal chili paste
Accompaniment for each serving:
5 pieces of homemade wonton in soy bean or anchovies soup (*See my won ton recipe)
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.
13 thoughts on “Dry Wonton Mee Recipe (干捞云吞面)”
looks great! i’ve always wanted to try creating my own versions of hawker dishes
It’s great on my recipe. Homecooked style!
I love wonton mee, yummy!
There are so many sambal chili available in supermarket. May I know which brand you prefered?
Frankly speaking, I do not have any preferred brand for store bought chilli paste so far. I am generally ok with the popular brands and am yet to search for one that tastes more distinctive. Will let you if there is, in future. As for now, try them out. :)
This looks wonderful! Just spent some quality time in Malaysia, and found the most amazing wonton mee in Melaka. I’ll have to try this recipe soon!
Just made this for lunch – one plate with sambal chilli for me and one plate with ketchup for the hubby, less the fried shallot oil which don’t have. The ultimate compliment from hubby: with this, no need to go back to Sg already!!
Do you know of an orangey coloured sauce some hawkers used for their wonton noodles? Please share and thanks!
Hi Zack, are you referring to the char siew sauce? If yes, they are probably using food coloring. I am not quite sure though.
In 1995, I ate a few times a week at the Asian Cafe between Weston Stamford and the next door hotel. (The hotel name has been changed)
The Wanton Mee was absolutely delicious and I miss that particular food since returning to the USA.
Has anyone in this group eaten at the Asian Cafe in Singapore?
Patrica, thank you for sharing your recipes.
This is the standard I go to for seasoning my noodles.
Thanks for sharing your recipe of the wonton mee. Been looking around to see different variations of the sauce. I wonder if it may be better to make the samba yourself; do you have a recipe for that?
For convenient, yes, to get a store-bought ready sandal paste is easier.
For knowing what you add into your cooking, homemade sambal is good. Apologies that I do not have any post of my homemade sambal recipe yet.
If I were to make my sambal chili, I usually use the store-bought cilibo paste, still, and add my own shallot, garlic, ginger, turmeric, lemon grass and etc, to blend. I do not really make my own cilibo from scratch as the belacan scent is too strong, way over-whelming to be cooked in a small kitchen. Hence, I have yet to post my recipe for it. Really sorry for not able to help for now. I will, I will try to do it when I have a chance.