Wonton Noodles have always been a favourite to Malaysians, especially for breakfast. This is a famous Cantonese dish that is also available in many other countries. The only difference is the way they are served in different countries and even in other states here in Malaysia.
This dish consists of springy egg noodles which are tossed in a dark soy sauce, served with wonton soup and pickled green chilli. The fillings for the wonton can either be prawns or minced pork. It is entirely up to you.
Although, the dish is topped with “char siew” (BBQ pork) and “choy sum” which is also known as Chinese kale.
Ingredients:
(For the Noodles)
- Six fresh bundles of wonton noodles
- A few stalks of choy sum, washed and trimmed
(For shallot oil)
- Three shallots, sliced finely
- Six tablespoons of cooking oil
(For wonton noodles sauce -per serving)
- 1/2 tbsp of dark soy sauce
- 1/2 tbsp of light soy sauce
- 1/2 tbsp of oyster sauce
- One tbsp of shallot oil
(For Wontons)
- 70 g of prawns, peeled and diced
- 1 1/2 tbsp of spring onions, finely chopped
- Two tsp of light soy sauce
- ¼ tsp of salt
- A pinch of white pepper
- One tsp of ginger wine
- 30 wonton skins
Instructions:
(For wonton noodles)
- In a pan, heat some oil using medium heat. Then, add the shallots and cook them for about 8 minutes, stir the shallots occasionally, until they are golden brown. Once done, remove them and set aside for later use.
- Add water into a large pot and let it boil.
- Once it starts to boil, add one bundle of noodle and cook for 1 – 2 minutes, then rinse it briefly in cold water. Quickly blanch the noodles in hot water for 5 seconds again and drain the water.
- Place ingredients for wonton noodle sauce in a bowl and mix well. Add cooked noodles and mix them well together. Then, place noodle on a serving plate — repeat Step 2 and 3 for remaining noodles.
- Using a new pot of salted and oiled boiling water, blanch the vegetables for about 20 seconds until it is cooked. Divide the greens onto six plates.
- Add a little shallot oil on the vegetable. Top the noodles with some char siew and serve with a small bowl of homemade wonton soup and fragrant, pickled green chillies on the side.
(For the wontons)
- In a bowl, add the prawns, spring onions, soy sauce, white pepper, and ginger wine. Mix them well and marinate for about 15 minutes.
- Then, prepare a small bowl of water. Take a piece of wonton skin, and place about a teaspoon of filling in the centre. Soak your finger into the water, and rub it around the edges of the wonton wrapper. Pull in the opposite sides together to form a triangle. Gather the top of the wonton skin and seal with more water to form a wonton parcel.
- Add chicken stock in a saucepan above medium heat and let it boil. Once it starts boiling, add the wontons and cook until the wontons float to the top, for about 1.5-2 minutes.
- Serve it in a small bowl with some chicken stock and spring onions.