📝 About This Recipe
A cornerstone of Malaysian street food, this Wantan Mee features springy egg noodles tossed in a rich, savory dark sauce, topped with succulent slices of honey-glazed Char Siew and silky pork dumplings. This dish is a masterclass in balance, offering a symphony of smoky, sweet, and umami flavors that transport you straight to the bustling hawker centers of Kuala Lumpur. Every bite is an addictive combination of 'al dente' noodle texture and comforting, soul-warming broth.
🥗 Ingredients
The Noodles and Greens
- 600 grams Fresh Thin Egg Noodles (specifically 'Wantan Mee' style)
- 1 bunch Choy Sum (trimmed and cut into 3-inch lengths)
The Toss-In Sauce (Per Serving)
- 1 tablespoon Lard Oil or Shallot Oil (essential for authentic aroma)
- 1 tablespoon Dark Soy Sauce (for deep color and caramel notes)
- 1/2 tablespoon Light Soy Sauce (for saltiness)
- 1 teaspoon Oyster Sauce
- 1/2 teaspoon Sesame Oil
- 1 pinch White Pepper (ground)
Wantan Dumplings
- 200 grams Ground Pork (with some fat for juiciness)
- 100 grams Shrimp (peeled, deveined, and roughly chopped)
- 20-24 pieces Wantan Wrappers (square yellow wrappers)
- 1 teaspoon Ginger (grated)
Toppings and Garnish
- 300 grams Char Siew (BBQ Pork) (sliced thinly)
- 2 tablespoons Pickled Green Chilies (essential Malaysian condiment)
- 2 stalks Spring Onions (finely sliced)
- 500 ml Chicken or Pork Stock (to serve on the side)
👨🍳 Instructions
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1
Prepare the wantan filling by mixing ground pork, chopped shrimp, grated ginger, a splash of sesame oil, and a pinch of salt and pepper in a bowl. Stir vigorously in one direction until the mixture becomes sticky.
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2
Place a teaspoon of filling in the center of a wantan wrapper. Moisten the edges with water, fold into a triangle, and bring the two side corners together, pressing firmly to seal.
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3
In a small bowl for each serving, premix the 'Toss-In Sauce' ingredients: lard/shallot oil, dark soy, light soy, oyster sauce, sesame oil, and white pepper.
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4
Bring a large pot of water to a rolling boil for the noodles and another medium pot of seasoned stock to a simmer for the dumplings.
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5
Drop the wantans into the simmering stock. Cook for 3-4 minutes until they float to the surface and the meat is cooked through. Keep them warm in the broth.
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6
Blanch the choy sum in the boiling water for 30 seconds until vibrant green, then remove and set aside.
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7
Loosen the fresh egg noodles by hand. Place one portion into a noodle strainer and submerge in the boiling water for 30-45 seconds, stirring with chopsticks to ensure even cooking.
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8
The 'Cold Shock': Immediately lift the noodles and plunge them into a bowl of cold water for 5 seconds. This stops the cooking and creates that signature 'QQ' springy texture.
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9
Return the noodles to the boiling water for a final 5-10 second flash heat, then shake off all excess water thoroughly.
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10
Transfer the hot noodles into the bowl with the sauce mixture. Toss vigorously until every strand is coated in the dark, glossy sauce.
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11
Arrange the noodles on a serving plate. Top with several slices of Char Siew, the blanched choy sum, and a few wantans.
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12
Serve immediately with a small side bowl of the hot broth containing 2-3 extra wantans, garnished with spring onions and a side of pickled green chilies.
💡 Chef's Tips
The 'cold shock' (plunging noodles into cold water) is the secret to the springy 'QQ' texture—don't skip it! Use lard oil and crispy lard bits if possible; it provides the authentic 'hawker' aroma that vegetable oil cannot replicate. Ensure your dark soy sauce is of high quality (Malaysian or caramel soy) to get that deep mahogany color without excessive saltiness. Don't overstuff the wantans, or the skins will tear before the meat is fully cooked through.
🍽️ Serving Suggestions
Serve with a side of extra pickled green chilies in soy sauce for a tangy kick. A glass of iced Teh Tarik or Barley water balances the savory-sweet profile perfectly. For a spicy version, add a spoonful of crispy shrimp chili oil (Sambal) to the noodle sauce. Always serve the soup in a separate bowl to prevent the noodles from becoming soggy.