Wonton noodles (Wantan Mee)

Wantan mee consists of egg noodles served with heaps of wontons, a special black sauce seasoning, choy sum, char siew and a bowl of wonton soup on the side. This is the Penang take on the Cantonese version.

Wantan Mee (Wonton noodles) Credit: Georgia Gold

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 bunch choy sum (Chinese flowering cabbage), washed and trimmed
• 400 g fresh wonton/egg noodles
• 300 g char siew (barbecued pork), finely sliced into bite-sized pieces
• Garlic oil, for drizzling
• Dried shrimp sambal, to serve (optional)

Wontons

• 150 g minced pork
• 150 g fresh prawn meat, chopped
• 1 tsp grated ginger
• 2 tsp light soy sauce 
• 2 tsp oyster sauce
• 1 tsp sesame oil
• 1 small egg white
• ¼ tsp salt
• ½ tsp sugar
• 250 g packet wonton wrappers
• A pinch of pepper, to serve

Black sauce seasoning 

• 2 tbsp kecap manis
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp vegetable oil

Garlic oil 

Makes about 250 ml (1 cup)

• 180 ml (¾ cup) vegetable oil or olive oil
• 2 garlic bulbs (about 20 cloves), peeled and finely chopped

Instructions

1. For the garlic oil, heat the oil in a small wok or a frying pan over medium heat. When the oil is lightly smoking but not too hot, gently add the garlic and stir now and then with a heatproof spatula. Try to spread out the garlic to ensure it cooks evenly. Once the garlic starts to turn a pale golden colour, remove the pan from the heat and continue stirring until the garlic is a light golden brown. Don't let it burn as this will make the garlic oil bitter. Pour the garlic oil into a clean glass bottle or jar and store at room temperature for up to 2 weeks.
2. To make the wontons, place all the ingredients (except the wonton wrappers) in a bowl and mix well. Take one wonton wrapper and place 2 teaspoons of the filling in the centre. Lightly moisten the edges of the wrapper with water and bring the corners together to form a 'money bag'. Repeat with the remaining wrappers and filling, and set aside.
3. To cook the wontons, bring a large saucepan of water to the boil. Add the wontons in batches and cook for 1–2 minutes until cooked through, stirring occasionally so they don't stick to the bottom of the pan. Drain and set aside.
4. Meanwhile, for the black sauce seasoning, combine all the ingredients and 1 tablespoon water in a clean saucepan over low heat. Let it simmer for a minute or so until thickened slightly, then remove from the heat and set aside.
5. Bring a large saucepan of water to the boil and blanch the choy sum for 10–15 seconds. Remove and place in a bowl. Bring the water back to the boil and blanch the noodles for 30 seconds or according to the packet instructions. Drain and place in a separate bowl.
6. Add the black sauce to the noodles and toss to coat and combine.
7. Divide the noodles among bowls and top with the choy sum and char siew. Add the wontons and drizzle with garlic oil. If you like it spicy, finish with shrimp sambal, to taste.

 

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.