Wonton Noodles

Origin

Wonton noodles (wantan mee) are a Cantonese classic that spread across Hong Kong, Guangdong, Malaysia, and Singapore. The noodles are alkaline egg wheat strands; the wontons are typically shrimp or pork dumplings served in light broth or with a dark soy dressing.

How to make them

1. 01

   Blanch thin wonton noodles for under a minute until springy.

2. 02

   Poach wontons separately in gently simmering water or broth.

3. 03

   For soup style, assemble noodles and wontons in clear chicken-prawn broth.

4. 04

   For dry style, toss noodles with soy, sesame oil, and a spoon of lard or chili.

Storage

Fresh wonton noodles refrigerate 1–2 days; dried keep for months. Freeze uncooked wontons on a tray, then bag for up to 2 months.

Popular dishes

• Hong Kong Wonton Noodle Soup

  Springy noodles and shrimp wontons in a clear, fragrant broth.

• Dry Wantan Mee

  Malaysian-Singaporean tossed noodles with dark soy and chili, broth on the side.

• BBQ Pork Wonton Noodles

  Char siu slices crowning noodles and wontons.

• Shrimp Wonton Noodles

  Plump prawn dumplings as the star beside thin egg noodles.

• Spicy Chili Wonton Noodles

  Dry or soup noodles finished with aromatic chili oil.