Wantan Mee

Wantan Mee

Wantan Mee
Wantan Mee

The Wanton noodles are generally egg noodles tossed in a sauce and topped with wontons, Char Siu barbeque pork, pickled green chilies and choy sum.

Serves: 4

Time: 2 hrs. 30 mins.

Ingredients:

14 ounces egg noodles, fresh (wonton noodles)

½ bunch choy sum, washed and cut into 2” lengths

Vegetable oil

10 ounces char siu pork, sliced thinly into small, bite-sized pieces

White pepper

Sriracha chili sauce, to serve

For Pickled green chilies:

5-6 long green chilies, thinly sliced

Boiling water

⅔ cup Chinese white rice vinegar

½ teaspoon salt

2-3 tablespoons sugar

For Wontons:

1 tablespoon egg white

5 ounces ground pork

A packet of square wonton wrappers (approximately 40 sheets)

½ tablespoon oyster sauce

1 teaspoon ginger, grated

⅛ teaspoon pepper

2 teaspoon soy sauce

½ teaspoon chicken stock powder

1 teaspoon sesame oil

½ teaspoon sugar

5 ounces prawn meat

¼ teaspoon salt

For Garlic oil:

3 tablespoons vegetable oil

4 garlic cloves, chopped finely

For Mushroom Sauce:

½ tablespoon cornstarch dissolved in 2 tablespoons water

1 ½ tablespoons oyster sauce

Chinese dried black mushrooms (5-6, stems removed)

1 teaspoon mushroom flavored soy

2 garlic cloves (crushed lightly using the back of a knife)

chicken stock powder (1 teaspoon)

1 ½ cups water

1 cup warm water

2 teaspoons soy sauce

Pepper and salt, to taste

For Seasoning sauce:

1 tablespoon dark soy sauce, thick

½ teaspoon sugar

2 teaspoons prepared garlic oil

½ tablespoon soy sauce

1 teaspoon sesame oil

⅛ teaspoon salt or to taste

Directions:

For pickled green chilies:

  1.   Combine sugar together with vinegar and salt in a large bowl; mix well until completely dissolved.
  2.   Taste and adjust the amount of sugar and salt, if desired.
  3.   Place the sliced chilies in a separate bowl and cover them with the boiling water.
  4.   Let stand for a few seconds and then drain the water off.
  5.   Pour the prepared vinegar solution on top of the chilies; make sure that the chilies are covered completely.
  6.   Refrigerate until the chilies reflects an olive-green color, for 2 hours.

For Wontons:

  1.   Combine the entire ground pork ingredients (except the wrappers) together; mix well.
  2.   Place a teaspoon of the prepared mixture in middle of every wonton wrapper and then moisten the edges lightly with a bit of water.
  3.   Seal the edges and form a triangle like shape; pressing the edges.
  4.   Bring the corners together and squeeze to make a money bag like shape.
  5.   Repeat these steps with the remaining wrappers.
  6.   Set aside on a clean, large plate until required.

For Garlic Oil:

  1.   Over low-medium heat in a large pan; heat the oil and fry the garlic for a couple of minutes, until it begins to turn lightly golden in color and crisp.
  2.   Immediately transfer to a heat proof, oven-safe bowl and set aside.

For Mushroom Sauce:

  1.   Soak mushrooms in one cup of warm water for a couple of minutes, until softens.
  2.   Squeeze the excess water out from the mushrooms and slice into pieces; set aside and reserve the liquid.
  3.   Over moderate heat in a small saucepan; heat ½ tablespoon of the vegetable oil.
  4.   Fry the mushrooms and garlic for a minute.
  5.   Then add the remaining ingredients (don’t add the cornstarch solution yet). Bring everything together to a boil. Decrease the heat; cover and let simmer for 20 minutes.
  6.   Add in the cornstarch solution; give everything a good stir until the sauce thickens slightly and boils.
  7.   Taste and adjust the amount of seasonings, if desired.
  8.   Turn off the heat; cover and set aside.

For Vegetables:

  1.   Bring to the boil a large pot filled with water.
  2.   Add a tablespoon of the vegetable oil and a pinch of sugar and salt.
  3.   Blanch the stems of choy sum and then the leaves.
  4.   Remove; drain and set aside.

For Wontons:

  1.   Fill a pot with some water; bring it to a boil. Work in batches and cook the wontons until cooked through, for a minute or two, stirring occasionally.
  2.   Drain and set aside.

For Noodles:

  1.   Place 1 serve of seasoning sauce in a clean, shallow serving bowl.
  2.   Now, bring water to a boil (in which the vegetables were blanched) and cook a bundle of the noodles until done, for half a minute.
  3.   Drain the noodles using a large sieve and run it under cold running tap water for a few seconds; dip the noodles again in the hot water.
  4.   Transfer into the serving bowl and add the seasoning sauce; toss well.
  5.   Add a few tablespoons of mushroom sauce; toss again.
  6.   Add a dash of white pepper.
  7.   Garnish with wontons, choy sum and sliced char siu pork.
  8.   Serve immediately with a bowl of wonton soup and some pickled green chilies on side.

Originally posted 2020-05-08 22:31:54.