This simple, easy to follow, practical, homemade recipe of Wonton Noodles will give you a delicious Wonton Noodles with their bouncy egg noodles and tasty dark sauce that is really good not only for you but also for all of the members in your family! Do try!!
Wonton Noodles is quite famous noodle dish in Asia and in many Chinese Restaurants around the world especially the ones in America. There are two ways how Wonton Noodles are usually served either with soup or without soup or dry.
Wonton Noodles is quite well-known in Asian Countries especially in Malaysia where you can find and buy Wonton noodles at street vendors or at coffee shops. Wonton Noodles with their dark sauce and their boiled wontons or fried wontons, char siu and green choy sum, and not to forget the pickled chilies are loved by many because of the special and appetizing taste.
WHAT DO YOU HAVE TO DO TO MAKE YOUR OWN AND THE BEST WONTON NOODLES AT HOME?
First of all, to have the best original taste of Wonton Noodles you must have a good quality of fresh egg noodles. A good quality of fresh egg noodles means that your egg noodles must be bouncy and have a good bite after you cook them.
Next, for the wonton wrappers, you must have the one that is yellow and pale in color and square shape wonton wrappers.
After that, to have a good end result, it is strongly recommended to make your own char siu. But in case you don’t want to trouble yourself, you can buy char siu at Chinese Restaurants.
HOW MANY CALORIES OF WONTON NOODLES PER SERVING?
Wonton Noodles has 548 calories per serving.
WHAT MEALS OR BEVERAGES TO SERVE WITH WONTON NOODLES?
Some beverages such as Shaved Ice, Calamansi Juice, and Soy Milk and one pair meal like Hakka Flat Noodle Soup can be served together with Wonton Noodles for more complete and refreshing weekday meals.
COURSE : MAIN COURSE
CUISINE : ASIAN (CHINESE)
KEYWORD : WONTON NOODLES
PREP TIME : 30 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 40 MINUTES
SERVINGS : 4 PEOPLE
CALORIES : 548 CALORIES
- 400 grams or 4 oz of fresh egg noodles
- ½ bunch of washed and chopped into 2-inch lengths of choy sum
- Some vegetable oil
- 300 grams or 3 oz of thinly sliced into bite-sized pieces of char siu pork
- Ground white pepper
- 5-6 of thinly sliced of long green chilies
INGREDIENTS FOR THE WONTONS :
- 1 pack of square wonton wrappers (40 sheets)
- 150 grams or 1.5 oz of ground pork
- 150 grams or 1.5 oz of peeled and deveined shrimp
- 1 tablespoon of egg white
- 2 teaspoons of soy sauce
- ½ tablespoon of oyster sauce
- 1 teaspoon of grated ginger
- 1 teaspoon of sesame oil
- ½ teaspoon of chicken stock powder
- 1/8 teaspoon of ground white pepper
- ½ teaspoon of sugar
- ¼ teaspoon of salt
FOR THE GARLIC OIL:
- 4 cloves of minced garlic
- 3 tablespoons of vegetable oil
FOR THE MUSHROOM SAUCE:
- 1 cup of warm water
- 6 of dried, stem removed of Chinese black mushrooms
- 2 cloves of a little bit pounded with the back of a knife of garlic
- 1 teaspoon of chicken stock powder
- 1 ½ cups of water
- 1 ½ tablespoons of oyster sauce
- 1 teaspoon of mushroom-flavored soy sauce (optional)
- 2 teaspoon of soy sauce
- ½ tablespoon of melted in 2 tablespoons of water of cornstarch
- Salt and ground white pepper up to your taste
FOR THR SEASONING SAUCE FOR EVERY SERVING OF WONTON NOODLES :
- 1 tablespoon of thick dark sauce
- ½ tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/8 teaspoon of salt or up to your taste
- 2 teaspoons of garlic oil
- ½ teaspoon of sugar
For the pickled chilies, they are prepared one day in advanced.
For preparing the Wontons :
- All the Wonton ingredients (the wonton wrappers are not included) are mixed together. They are stirred to mix properly. A teaspoon of the pork mixture is placed in the center of each wonton wrapper. The edges of the wrappers are moistened with water. The edges are sealed to form a Chinese ingot or you can also make triangle shape wontons.
- The same steps are repeated until all of the pork mixtures are used up. The wrapped wontons are put aside until they are ready to cook.
For preparing the garlic oil :
- The cooking oil is heated in a pan and the garlic is fried over low-medium heat until it begins to become a little bit golden in color and crunchy. The garlic is quickly removed to a heat-proof bowl and it is put aside.
For preparing the mushroom sauce :
- The mushrooms are soaked in 1 cup of warm water until they become soft. The excess water is squeezed from the mushrooms. The mushrooms are put aside but reserve the mushroom water. The mushrooms are sliced into pieces.
- ½ tablespoons of vegetable oil is heated in a small saucepan. The garlic and mushrooms are stirred-fry for 1 minute. The rest of the ingredients are put into the saucepan but not the cornstarch mixture. They are brought to a boil.
- They are covered and simmered for 20 minutes. The cornstarch mixture is stirred in. Let the sauce become thick a little bit. The seasonings are tasted and adjusted. The heat is turned off. The saucepan is covered and they are put aside.
For preparing the vegetables :
- A big pot of water is brought to a boil. 1 tablespoon of vegetable oil and 1 pinch of sugar and salt are put into the big pot of water. The choy sum stems are blanched first followed by the leaves. They are removed, dried out and put aside.
For cooking the Wontons :
- Some water is boiled in a pot and the wontons are cooked in batches for more or less 1-2 minutes until they are cooked. They are once in a while stirred to avoid them from sticking to the base of the pot.
- Dry them out and put them aside. Alternatively, they are added to some prepared chicken stock and they are beautifully decorated with spring onions.
For preparing the Noodles :
- 1 serve of the seasoning sauce is placed in a shallow serving bowl. It is brought to a rolling boil with the same boiling water used for blanching the vegetables and 1 bundle of noodles is cooked for more or less 30 seconds or until to the way you want it.
- A big sieve is used to dry out the noodles and it is run under cold running tap water for 5 seconds. The noodles are dipped in the boiling water again just to warm them up. The noodles are removed to the serving bowl and they are thrown up and down slowly in the seasoning sauce.
- 6 tablespoons of the mushroom sauce are added and they are thrown up and down slowly again. A dash of white pepper is added. The noodles are beautifully decorated with choy sum, wontons and slices of char siu pork.
- Now, Your Homemade Wonton Noodles are ready and you quickly serve your Wonton Noodles with pickled green chilies and a bowl of wonton soup.