Wonton Noodles (Wantan Mee)

Wonton Noodles (Wantan Mee)

Springy egg noodles tossed in dark soy and lard, topped with plump pork wontons.

Total 1 hr 5 min Makes 4 servings Calories 520/serving

Dietary

Dairy free, Nut free

Allergens

Shellfish, Wheat, Soy, Sesame, Red meat

This Cantonese-style noodle dish layers thin egg noodles in a savory soy dressing with juicy pork and shrimp wontons, barbecued char siu, and leafy greens. It balances salty, sweet, and umami notes in a quick weeknight bowl that's equally at home as a light lunch or late-night supper.

Ingredients

  • 16 wonton wrappers
  • 1/2 pound ground pork
  • 1/4 pound shrimp, peeled, deveined, and finely chopped
  • 2 scallions, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon cornstarch
  • 14 ounces fresh thin egg noodles
  • 4 cups baby bok choy or yu choy, trimmed
  • 4 tablespoons dark soy sauce
  • 4 tablespoons light soy sauce
  • 2 tablespoons oyster sauce
  • 4 teaspoons sugar
  • 4 teaspoons rendered chicken fat or lard
  • 6 cups chicken stock
  • 1 char siu (barbecued pork), thinly sliced
  • 2 scallions, thinly sliced, for garnish

Method

  1. In a bowl, combine the ground pork, chopped shrimp, scallions, ginger, soy sauce, sesame oil, sugar, white pepper, and cornstarch. Mix well until the filling is sticky and uniform.

  2. Place a scant tablespoon of filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, then pinch and twist to seal into a pouch. Repeat with remaining wrappers and filling.

  3. Bring the chicken stock to a simmer in a saucepan over medium heat and keep warm until ready to serve.

  4. Bring a large pot of water to a boil. Divide the dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken fat evenly among four serving bowls.

  5. Blanch the bok choy in the boiling water until just wilted and bright green, about 1 to 2 minutes, then remove with tongs and set aside.

  6. Add the wontons to the boiling water and cook until they float and the filling is cooked through, about 5 to 6 minutes.

  7. Lift out the cooked wontons with a slotted spoon and divide among the serving bowls.

  8. Add the egg noodles to the same boiling water and cook until just tender, about 1 to 2 minutes, stirring to separate the strands.

  9. Drain the noodles well and divide among the bowls on top of the sauce mixture, tossing briefly to coat each portion evenly.

  10. Top each bowl with blanched bok choy and slices of char siu. Ladle a small amount of warm chicken stock around the noodles if serving soup-style, or drizzle just a spoonful over for a drier version.

  11. Garnish with sliced scallions and serve immediately while hot.

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    Wonton Noodles (Wantan Mee)

    This Cantonese-style noodle dish layers thin egg noodles in a savory soy dressing with juicy pork and shrimp wontons, barbecued char siu, and leafy greens. It balances salty, sweet, and umami notes in a quick weeknight bowl that's equally at home as a light lunch or late-night supper.

    1 hr 5 min 4 servings 520 cal

    Ingredients

    • 16 wonton wrappers
    • 1/2 pound ground pork
    • 1/4 pound shrimp, peeled, deveined, and finely chopped
    • 2 scallions, finely chopped
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1/2 teaspoon sugar
    • 1/4 teaspoon white pepper
    • 1/2 teaspoon cornstarch
    • 14 ounces fresh thin egg noodles
    • 4 cups baby bok choy or yu choy, trimmed
    • 4 tablespoons dark soy sauce
    • 4 tablespoons light soy sauce
    • 2 tablespoons oyster sauce
    • 4 teaspoons sugar
    • 4 teaspoons rendered chicken fat or lard
    • 6 cups chicken stock
    • 1 char siu (barbecued pork), thinly sliced
    • 2 scallions, thinly sliced, for garnish

    Method

    1. 1

      In a bowl, combine the ground pork, chopped shrimp, scallions, ginger, soy sauce, sesame oil, sugar, white pepper, and cornstarch. Mix well until the filling is sticky and uniform.

    2. 2

      Place a scant tablespoon of filling in the center of each wonton wrapper. Wet the edges with water, fold into a triangle, then pinch and twist to seal into a pouch. Repeat with remaining wrappers and filling.

    3. 3

      Bring the chicken stock to a simmer in a saucepan over medium heat and keep warm until ready to serve.

    4. 4

      Bring a large pot of water to a boil. Divide the dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken fat evenly among four serving bowls.

    5. 5

      Blanch the bok choy in the boiling water until just wilted and bright green, about 1 to 2 minutes, then remove with tongs and set aside.

    6. 6

      Add the wontons to the boiling water and cook until they float and the filling is cooked through, about 5 to 6 minutes.

    7. 7

      Lift out the cooked wontons with a slotted spoon and divide among the serving bowls.

    8. 8

      Add the egg noodles to the same boiling water and cook until just tender, about 1 to 2 minutes, stirring to separate the strands.

    9. 9

      Drain the noodles well and divide among the bowls on top of the sauce mixture, tossing briefly to coat each portion evenly.

    10. 10

      Top each bowl with blanched bok choy and slices of char siu. Ladle a small amount of warm chicken stock around the noodles if serving soup-style, or drizzle just a spoonful over for a drier version.

    11. 11

      Garnish with sliced scallions and serve immediately while hot.