Wonton Noodles (Wantan Mee)

31 October 2012 - Wonton Noodles

It is a balance between sweet salty umami from mushroom sauce, sour and hot from pickled green chilies. The toasted garlic and sesame oil fragrant are combined with delicious ginger scented wonton. With good slices of char siu and a healthy bunch of green vegetables, truly a satisfying meal which brought a smile to the face and tummy.
The recipe is from To Food with Love

Wonton Noodles (Wantan Mee)
(Serves 4)

400g fresh egg noodles
1/2 bunch choy sum, washed and cut into 2 inch lengths
Vegetable oil

For Toppings:
Approx 300g char siu pork, thinly sliced into bite-sized pieces
16-20 wontons
Pickled green chilies
Ground white pepper
Sriracha chili sauce, to serve

For Seasoning Sauce (per serving of noodles), mixed well:
1 Tbsp thick dark soy sauce (I used kecap manis and reduced sugar)
1/2 Tbsp soy sauce
1 tsp sesame oil
1/8 tsp salt (or to taste)
1/2 tsp sugar

For Mushroom Sauce:
5-6 Chinese dried black mushrooms, stems removed and re hydrated (reserve the soaking water)
2 cloves garlic, lightly crushed with the back of a knife
1 1/2 cups water
1 tsp chicken stock powder
1 1/2 Tbsp oyster sauce
2 tsp soy sauce
Salt and pepper, to taste
1 tsp cornstarch dissolved in 2 Tbsp water

For Lard or Garlic oil:
4 cloves garlic, finely chopped (alternatively, use diced pork lard/fat)
3 Tbsp vegetable oil

In serving bowl place 1 serve seasoning sauce, 6 Tbsp mushroom sauce, white pepper. Toss cooked noodles, garnish with toppings and serve with bowl of wonton soup.