Growing up, wantan mee was my favorite type of noodles. For me, the perfect serving of wantan mee contains noodles cooked al dente and tossed in a dark caramel sauce, lovely slices of char siu (BBQ pork), plump wantans in soup and pickled green chillies.
Dry Wonton Noodles (Konlo Wantan Mee) with Homemade Char Siew
When I made char siu the other day, I instantly thought of serving it with wantan mee. We can get wantan noodles quite easily in the wet market or supermarkets here. Wantan noodles is a type of thin egg noodles. To cook the noodles, it is simply blanched in hot water for 40-60 seconds until al dente (if unsure, do a taste test and it should be springy and firm to the bite) and then rinsed in cold water, before being blanched again quickly for 5 seconds to reheat.
The noodles is then tossed in a sauce made up of dark caramel sauce, light soy sauce, oyster sauce and shallot oil. After experimenting a few times with different ratios of sauce/oil, the recipe for the sauce below is the best tasting one for me.
You can make shallot oil easily by shallow frying the shallots in oil until golden brown - it is good for topping on blanched vegetables too. For the noodle's sauce, use the oil only and reserve the shallots for other uses. The shallot oil gives a lovely fragrance and flavour to the sauce.
The wantan noodles is then served with some greens, usually choy sum or you can also use kailan. The vegetable is simply blanched in hot water and then drizzled with a little shallot oil. Top the noodles with some lovely homemade char siu, and a side of wantan dumplings and pickled green chillies. Bon appetit!
Dry Wonton Noodles (Konlo Wantan Mee) with Homemade Char Siu
Recipe by Baby Sumo
6 fresh wantan noodles
A bundle of choy sum, washed and trimmed
For shallot oil
3 shallots, finely sliced
6 tbsp cooking oil
For wantan mee sauce (per serving)
1/2 tbsp dark caramel sauce
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
1 tbsp shallot oil
Homemade pork & prawn wantans (recipe here)
Homemade char siew (BBQ pork) (recipe here)
Pickled green chillies (recipe here)
1. For the shallot oil: In a wok, heat oil over medium heat. Once the oil is hot, add the shallots and cook for 7-8 minutes, stirring occasionally, until the shallots are golden brown. Remove from heat and set aside.
|Shallow fry the shallots until golden brown|
2. Bring a large pot of water to the boil. Once boiling, add 1 piece of noodle and cook for 40-60 seconds (taste test a strand to check for doneness), then rinse in cold water. Quickly blanch again in water for 5 seconds and drain.
3. Place ingredients for wantan mee sauce in a bowl and mix well. Add cooked noodles (from Step 2) and mix well to coat. Place noodle on serving plate. Repeat Step 2 and 3 for remaining noodles. You may need to change water after cooking 2-3 portions of noodles (if water becomes too starchy).
4. Using same water as in Step 2 or a fresh pot of boiling water, blanch the vegetables for 15-20 seconds until cooked. Divide the vegetables between the 6 plates.
5. Drizzle some shallot oil on the vegetable. Top the noodles with homemade char siew and serve with a small bowl of homemade wantans (3-4 wantans per person) and pickled green chillies.
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