Springy egg noodles cooked in dark soy sauce and topped with choy sum, char siew and occasionally siew yuk, wantan mee is a crowd favourite in Malaysia. Commonly served with a warm bowl of hearty wantan soup and pickled green chillies, it’s a meal that’ll fuel you through the day. Make this hawker-style wantan mee recipe for yourself or your loved ones at home.
Meal: Lunch, Dinner Cuisine: Chinese
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
Wantan:
150g of ground pork
150g of shrimp, peeled and deveined
1 tbsp of egg white
1 tsp of grated ginger
2 tsp of soy sauce
½ tbsp of oyster sauce
½ tsp of chicken stock powder
1 tsp of sesame oil
¼ tsp of salt
½ tsp of sugar
⅛ tsp of white pepper
1 packet of square wantan wrappers
Garlic oil:
4 cloves of garlic, minced
3 tbsp of vegetable oil
Mushroom sauce:
½ tbsp of vegetable oil
2 cloves of garlic, crushed
6 shiitake mushrooms, soaked and sliced
250ml of warm water
1 tsp of chicken stock powder
1 ½ tbsp of oyster sauce
2 tsp of soy sauce
¼ tsp of salt
⅛ tsp of white pepper
Cornstarch slurry (a mix of ½ tbsp of cornstarch and 2 tbsp of water)
Seasoning sauce:
4 tbsp of dark soy sauce
2 tbsp of soy sauce
4 tsp of sesame oil
½ tsp of salt
2 tsp of sugar
8 tsp of garlic oil (from above)
Main:
1 tbsp of vegetable oil
¼ tsp of salt
¼ tsp of sugar
½ bunch of choy sum, cut into 2-inch lengths
400g of fresh wantan noodles (egg noodles)
½ tsp of white pepper
300g of char siew, sliced
Equipment
2 bowls
1 pan
1 saucepan
2 pots
1 sieve
Photo: Yahoo News Malaysia (Website)
Directions
Wantan:
In a bowl, combine all the ingredients for the wantan except the wrappers. Mix until well combined.
Scoop a teaspoon of the filling into the middle of a wantan wrapper.
Wet the edges of the wrapper with water and fold upwards to form a triangular shape. Repeat with the rest of the wrappers and filling and set aside.
Garlic oil:
In a pan over medium-low heat, sauté garlic until golden and fragrant. Remove from the pan and set aside.
In the same pan, heat the vegetable oil. Pour it over the sautéed garlic and set aside.
Mushroom sauce:
In a saucepan over medium heat, add oil.
Add garlic and shiitake mushrooms and sauté for 1 minute.
Add water, chicken stock powder, oyster sauce, soy sauce, salt, and white pepper.
Bring the sauce to a boil, cover with the lid, and simmer for 20 minutes.
Pour in the cornstarch slurry and mix to reduce and thicken the sauce.
Turn off the heat, cover the saucepan with the lid, and set aside.
Seasoning sauce:
In another bowl, combine all the ingredients for the seasoning sauce and set aside.
Main & assembly:
In a pot, bring water to a boil.
Add vegetable oil, salt and sugar, then blanch the choy sum. Drain and set aside.
In a separate pot, bring water to a boil. Add the wantans prepared earlier in batches, cooking each batch for 2 minutes. Once cooked, set the wantans aside.
In the same pot used to blanch the vegetables, bring the water to a boil and cook the noodles in 4 separate batches, each for 30 seconds. Drain the noodles with a sieve.
Transfer the noodles onto a serving platter, add the seasoning sauce, mushroom sauce, and mix. Season with white pepper.
Top the noodles with choy sum, wantans, and sliced char siew. Serve immediately.
Pickled green chillies
Serve this wantan mee recipe with a side of pickled green chillies for an extra spice kick. You’ll need soaked green chillies, Chinese rice vinegar, salt, and sugar. Prepare all the ingredients to soak overnight, and you’re good to go!
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