Malaysian
Wantan Mee
Springy Malaysian egg noodles are tossed in a dark soy-lard sauce, then served with char siu, choy sum, and pork-prawn wantans in clear broth. Pickled green chillies on the side give the familiar kopitiam bite.
Watch it madeMark Wiens · 6:05
Ingredients
- Fresh wantan egg noodles220g
- Char siu, thinly sliced160g
- Choy sum120g
- Wantan wrappers12 pieces
- Minced pork120g
- Raw prawns, peeled and finely chopped60g
- Light soy sauce2 tablespoons
- Oyster sauce1 tablespoon
- Dark caramel soy sauce2 teaspoons
- Sesame oil2 teaspoons
- Pork lard oil or shallot oil2 tablespoons
- White pepper1/2 teaspoon
- Cornstarch1 teaspoon
- Chicken stock3 cups
- Garlic, lightly smashed1 clove
- Saltto taste
- Pickled green chillies2 tablespoons
- Spring onion, finely sliced1 stalk
Method
- Make the wantan filling by mixing minced pork, chopped prawns, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil, cornstarch, and a pinch of white pepper until sticky.
- Place 1 teaspoon filling in the centre of each wantan wrapper, moisten the edges with water, fold into a triangle, and pinch the corners together to seal.
- Bring the chicken stock and smashed garlic to a gentle simmer, season lightly with salt and white pepper, then keep it hot for serving.
- In each serving bowl, mix 1 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1 teaspoon dark caramel soy sauce, 1/2 teaspoon sesame oil, 1 tablespoon pork lard oil, and a pinch of white pepper.
- Bring a large pot of water to a rolling boil, blanch the choy sum for 30 to 45 seconds until bright green, then remove and divide between the bowls.
- Loosen the fresh egg noodles by hand, boil for 45 to 60 seconds until just springy, plunge briefly into cold water, then return to the boiling water for 10 seconds.
- Drain the noodles very well, add them to the prepared sauce bowls, and toss thoroughly until glossy and evenly coated.
- Boil the wantans in the same pot for 3 to 4 minutes, until they float and the filling is cooked through, then transfer them into the hot stock.
- Top the noodles with sliced char siu and spring onion, and serve with the wantans in broth on the side plus pickled green chillies.
Common questions
Can I substitute the pork lard oil in wantan mee sauce?
Yes. Shallot oil is the closest swap and keeps the dish aromatic. If using neutral oil, add a little extra fried shallot or a few drops of toasted sesame oil, but don’t overdo it or the sauce will taste flat.
How long does it take to make the wantans and noodles without rushing?
Plan about 35 to 50 minutes total for a home cook. The filling and wrapping take 15 to 20 minutes, while blanching choy sum, cooking noodles, and assembling bowls takes another 10 to 15 minutes.
What are the most common mistakes when cooking wantan mee?
Overcooking the noodles is the biggest mistake; they should stay springy. Also avoid watery sauce, underseasoned stock, and overfilling the wantans. Keep the noodles dry and toss them well so the sauce clings evenly.
Can I store leftover wantans and noodles separately?
Yes. Uncooked wantans freeze well for up to 1 month on a tray, then bag them. Cooked noodles are best eaten immediately, but leftovers can be chilled separately and reheated briefly in hot water before tossing with sauce.
How should I serve wantan mee for the best texture?
Serve it immediately while the noodles are hot and the sauce is still glossy. Drain noodles very well before tossing, keep the soup hot on the side, and add the blanched choy sum and wantans just before eating.