Wednesday, November 20, 2013

Recipe: Dry Wonton Noodles (Konlo Wantan Mee) with Homemade Char Siu

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 boiling water for 1 to 2 minutes 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
Preparation time: 5 minutes.
Cooking time: 1 hour (including char siu)
Serves 6

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

To serve:
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 1 - 2 minutes (taste test a strand to check for doneness), then rinse in cold water. Quickly blanch again in the hot 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 portions of noodles (ie when water becomes too starchy).

4. Using a fresh pot of salted and oiled 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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  1. Homemade wantan noodles are less oily and no msg, cook more for your family!

    1. Yah, today I ate wantan mee in one of the stalls, they really put a lot of MSG in the soup!

    2. I won't make that mistake again

  2. i must admit, i'm not a wonton mee fan, but i genuinely like the look of your recipe a lot! the noodles and the dumplings look perfect, and the char siew looks so meaty :D

    1. Yeah I find that I like meaty char siu with my wantan mee now. But most stalls serve the lean version. :(

  3. OMG this is freaky! I know that I'm often in sync with your blog but I just had noodles like this in Shanghai and they said that they used scallion oil and I thought that I must learn how to make it. And here you have it! :o

  4. Wantan noodles are delicious, infact all noodles are c; Xx

  5. This looks so much nicer than the ones sold outside - swimming in the sauce and the oil. I'm sure it tastes a whole lot nicer too.

    1. Thanks! I have to agree this was really good. Pretty impressed with myself LOL.

  6. Who knew onion oil could look sooo good!

  7. Ohhh this looks so good! Love the noodles and char ciu together. Making my mouth water already (especially trying to cut down on carb intake which is impossible for me!). Pinned!

  8. Gorgeous looking Wantan mee! Lovely shots!

  9. Your home made version is making my mouth water!

  10. Yen, I love dry wonton noodles! When I order from the shop, I will tell them I want large helping. I ought to try it at home.

  11. is it possible to replace the shallots with onions? does it gives a huge different in term of the taste? :)

    1. Hello, shallots is more fragrant than onions and in this case, you want it to be golden brown. A more suitable substitute would be thinly sliced garlic, then you will have garlic oil. :)

  12. hi is there any dark caramel sauce you can recommend? i looked online and there are lots of lightly salted ones. will these do? keen to try your recipe! thanks :)

    1. Hi there,
      You can try getting Cheong Chan cooking caramel .... this is the brand that I use at home. Easily available at supermarkets.


  13. Hi babe! Cooking this for dinner now. Tq for your recipe *again - Jacquee (kiss)

  14. I will try this tommorow for MCO.


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