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Wonton Noodles

Authentic and the best wonton noodles with springy egg noodles and a savory dark sauce. This Malaysian wonton noodle (wantan mee) recipe captures the flavors of top restaurants and street hawkers, bringing you the true taste of Malaysia. Check out my video and learn to make it like a pro.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 1240 kcal
Course: Main Course
Cuisine: Malaysian

Ingredients

  • 2 long green chilies to make pickled chilies
  • water for boiling
  • 1 teaspoon vegetable oil
  • 1/2 bunch Choy Sum cut into 2-inch (5-cm) lengths
  • 400 g (14 oz) fresh wonton noodles egg noodles
  • ground white pepper
  • 300 g (10½ oz) Char Siu pork sliced into bite-sized pieces
Wontons:
  • 1 packet square wonton wrappers
  • 150 g (5½ oz) ground pork
  • 150 g (5½ oz) Shrimp peeled and deveined
  • 1 tablespoon egg white
  • 1 teaspoon grated ginger
  • 2 teaspoons soy sauce
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon chicken bouillon powder
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 dashes ground white pepper
Garlic Oil:
  • 3 tablespoons vegetable oil
  • 4 cloves garlic minced
Mushroom Sauce:
  • 6 Chinese dried black mushrooms stems removed
  • 1 cup warm water
  • 2 cloves garlic lightly pounded with the back of a knife
  • 1 1/2 cups water
  • 1 teaspoon chicken bouillon powder
  • 1 1/2 tablespoons oyster sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon mushroom-flavored soy sauce optional
  • salt and ground white pepper to taste
  • 1/2 tablespoon cornstarch dissolved in 2 tablespoons water
Seasoning Sauce (For Each Serving of Noodles):
  • 1 tablespoon thick dark soy sauce Cheong Chan brand thick caramel or ABC Kecap Manis
  • 1/2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/8 teaspoon salt or to taste
  • 1/2 teaspoon sugar
  • 2 teaspoons garlic oil

Instructions

    Cup of Yum
  1. Prepare the pickled chilies using green chilies a day ahead.
Prepare Wontons:
    Cup of Yum
  1. Mix all the wonton filling ingredients (except the wrappers) until well combined. Place a teaspoon of filling in the center of each wrapper, moisten the edges with water, and fold into a triangle. Pinch the corners together to form an ingot shape or leave them as triangles. Repeat until all the filling is used, then set the wontons aside until ready to cook.
Prepare Garlic Oil:
  1. Heat the oil over low-medium heat, fry the garlic until golden and crisp, then transfer to a heatproof bowl. Set aside.
Prepare Mushroom Sauce:
  1. Soak mushrooms in the warm water until soft, then squeeze out excess water and reserve the liquid. Slice the mushrooms. Heat 1/2 tablespoon of oil in a small saucepan, stir-fry garlic and mushrooms for 1 minute, then add the remaining ingredients (except cornstarch mixture) and bring to a boil. Cover and simmer for 20 minutes, stir in the cornstarch mixture to thicken, adjust seasonings if needed, and set aside covered.
Prepare Vegetables and Cook Wontons:
  1. Boil water in a big pot and add 1 teaspoon vegetable oil. Blanch the choy sum, drain, and set aside. In the same pot, cook wontons in batches for 1–2 minutes until done, stirring occasionally. Drain and set aside, or serve in chicken broth garnished with spring onions.
Prepare Noodles (Each Serving):
  1. In a shallow serving bowl/plate, place one serving of the seasoning sauce. Bring the water from the previous step to a rolling boil and cook one bundle (100g/3 oz.) of noodles for about 30 seconds, or until your desired texture. Drain the noodles using a large sieve and rinse them under cold running water for 5 seconds. Then, dip the noodles back into the boiling water to warm them up.
  2. Transfer the noodles to the serving bowl and toss in the seasoning sauce. Add 6 tablespoons of mushroom sauce and toss again. Sprinkle with a dash of white pepper. Garnish with choy sum, wontons, and sliced char siu pork. Serve immediately with pickled green chilies and a bowl of wonton soup.

Notes

  • Recipe Contributor: Fern at To Food with Love.
  • Get good quality fresh egg noodles that are springy and have a good bite after cooking.
  • Make sure you get the wonton wrappers, which is pale yellow in color and square in shape.
  • For the best results, please make your own char siu. I have two recipes that you can refer to: Char Siu and Chinese BBQ Pork.
  • If you don't want to make your own char siu, you can certainly buy them from BBQ takeout restaurants.
  • Served with homemade pickled green chilies, just like how it's done in Malaysia.

Nutrition Information

Serving 4servings Calories 1240kcal (62%) Carbohydrates 150g (50%) Protein 54g (108%) Fat 46g (71%) Saturated Fat 13g (65%) Polyunsaturated Fat 12g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 236mg (79%) Sodium 2136mg (89%) Potassium 836mg (24%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 89IU (2%) Vitamin C 37mg (41%) Calcium 208mg (21%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1240

% Daily Value*

Serving 4servings
Calories 1240kcal 62%
Carbohydrates 150g 50%
Protein 54g 108%
Fat 46g 71%
Saturated Fat 13g 65%
Polyunsaturated Fat 12g 71%
Monounsaturated Fat 17g 85%
Trans Fat 0.1g 5%
Cholesterol 236mg 79%
Sodium 2136mg 89%
Potassium 836mg 18%
Fiber 7g 28%
Sugar 7g 14%
Vitamin A 89IU 2%
Vitamin C 37mg 41%
Calcium 208mg 21%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.