Chinese · medium
Dry Wantan Mee
Malaysian-Singaporean tossed noodles with dark soy and chili, broth on the side.
Steps
- 01
If needed, loosen or blanch thin egg wonton noodles until just flexible. Drain well.
~2 min
- 02
Heat a wok until smoking hot. Sear protein; remove. Stir-fry garlic, ginger, and vegetables.
~6 min
- 03
Add noodles, sauces, and protein. Toss hard over high heat until noodles are glazed and hot.
~5 min
- 04
Finish with sesame oil and green onions. Serve immediately.
~1 min
Tips
- A ripping-hot wok gives wok hei—don’t overcrowd.
- Sauce should coat, not puddle; add a splash of water if noodles stick.