It’s gloomy outside of my window as I type this. The days are getting shorter and it gets dark so early. I could use a pick-me-up on this, and there are a few ways to do so. Today I choose what’s top on my list of pick-me-ups! If you already know me, you would have already guessed it right by saying food! I am kind of craving for a childhood favourite street food – Dry Wonton Noodles. Today I am going to serve my 20-min dry wonton noodles with char siew chicken as I have run out of wontons. It’s still a complete and balanced meal though!

WHAT IS WONTON NOODLES?

Wonton noodles are made from Wheat and Egg, like a kind of thin stringy pasta. They are sold fresh or in dried form and in ball like coils. I usually buy the fresh type. The simple preparation is to blanch the noodles and then toss the noodles in a garlic sesame soy sauce. Then I serve it with a protein, usually wontons or chicken or both, leafy greens and my pickled green chillies.

COOK’S TIPS :

Just like all fresh pasta, fresh Chinese egg noodles should be kept in their original sealed package in the refrigerator until ready to cook, and once opened, will last only a couple of days. Unopened, they should be good for about a week, but remember to check the expiration date!

VERSATILE DISH

Today’s dry wonton noodles will be without the wontons. All I had in the fridge was a pack of chicken thigh fillets and some Bak Choy and Choi Sum. I usually prepare the wontons a day ahead, making them fresh. However, I did not have the time to buy the ingredients, let alone prepare the prawn and chicken filling. The fresh wonton noodles I have are expiring in 2 days, so Wonton Noodles it is then for dinner. Besides, I need my quick noodle fix too!

BLANCHING

Wonton noodles come in a tight woven ball or coil, so I loosen the noodles with a pair of chopsticks as I blanch it, bobbing the basket in and out of the boiling water. I do this for about 30-40 seconds. Any longer and the noodles become soggy.

I usually blanch my noodles in a special noodle strainer/blanching basket. What I do, is to put the noodles in the strainer basket and bob it in and out of the pot of boiling water. You can just put the whole batch of noodles in the boiling water too, then scoop it out and drain – this is how I blanch the vegetables though.

SERVINGS

My personal preference is to blanch individual servings of noodles and place into serving bowls separately instead of blanching all servings at one go. This way I am able to stick to 1 serving and not go overboard with my sugar levels (I am pre diabetic). Any dish in noodle or pasta form is tops on my husband’s favourite list, so he always goes for a second serving.

SAUCE

PICKLED GREEN CHILLIES

Wonton noodles bring back childhood memories in Malaysia. I love my Wonton Noodles served with pickled green chillies. This dish is never complete without the pickled chillies! I usually have a jar in the fridge so it is always readily available. However, I tend to run out of it at times, so making it on the same day as your noodles is fine, it just needs 2 hours soaking in the vinegar solution. However, making the pickles a day ahead would give you best results. You can get a jar of pickled chillies from the Asian store but I prefer making my own. Home-made pickles are the best with fresh ingredients minus the preservatives. This pickle can last up to 1.5 months if kept in the refrigerator.

CHAR SIU CHICKEN

‘Char Siu’ actually means a Chinese dish of roast pork marinated in a sweet and savoury sauce. My recipe however, is the healthier version of chicken marinated in the same sauce. Grilled Char Siu Chicken is an asian style of BBQ Chicken and it goes superbly well with Dry Wonton Noodles and even Jasmine Rice.

VEGAN CHAR SIU CHICKEN (recipe coming soon)

You may like to try :

Grilled Char Siu Chicken

Pickled Green Chillies

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20-min Dry Wonton Noodles

Wonton Noodles is a popular noodle dish in Southeast Asia and can be served dry or with soup. This noodle recipe is very easy and quick to make and takes only 20 minutes to prepare. If you have all the desired accompaniments (wontons and/or a protein accompaniment, vegetables and/or pickled chillies) already available and prepared earlier, then preparing the noodles itself will only take a jiffy to be ready.

Course Dinner, Lunch, Main Course

Cuisine Asian, Chinese, Malaysian, Vegetarian

Keyword Dried Wonton Noodles, Malaysian, Noodles, Southeast Asian, vegetarian, Wonton Noodles

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories

Ingredients

• 400 grams fresh or dry wonton noodles (egg noodles) I used fresh
• ½ bunch choy sum washed and cut into 2-inch lengths OR 2 bak choi cut into halves. I used both Bak Choi and Choy sum
• pinch of salt optional
• 1 tablespoon Vegetable oil
• Ground white pepper to taste
• Spring Onions/Scallions optional garnish
• 500 grams Protein Accompaniment – store bought or home made vegetarian or chicken char Siu and /or wontons. Char Siu is sliced into bite-sized pieces
• Pickles chillies OR few Fresh long green chillies sliced and added to soya sauce in a sauce dish optional

TOSSING OIL – for each individual serving of noodles

• 2 teaspoons thick dark soy sauce OR thick Sweet Soya Sauce (Kecap Manis)
• 2 teaspoons light soy sauce
• 2 teaspoons oyster sauce OR Hoisin Sauce bean paste with Chinese 5 spices
• 1 teaspoon sesame oil
• 2-3 teaspoons Garlic Oil OR shallot flavoured oil store bought OR home-made

HOME MADE GARLIC OIL

• 3 tablespoons vegetable oil
• 4 cloves garlic minced

Instructions

• Prepare the pickled chillies from 2 hours to a day in advance
• Have your Protein accompaniment Ready and set aside (Wontons/Char Siu Chicken/vegetarian Char Siu). See my blog links to Chicken and Vegetarian/vegan char siu recipes

PREPARE GARLIC OIL

• Heat the oil in a pan and fry the minced garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Transfer immediately to a heat proof bowl and set aside.

PREPARE VEGETABLES

• Wash and rinse vegetables. Cut each head of bak choi into halves. Set them aside. For choy sum, cut into 2-inch lengths.
  
• Bring a medium or large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt (optional). Blanch the vegetables. Remove, drain and set aside. Do not discard the water. It will be used to blanch the noodles as well.
• Prepare 4 serving plates with cutlery – chopsticks and Chinese soup spoon or just a fork.

PREPARE NOODLES

• In each shallow serving bowl, place 1 serve of the tossing sauce.
• With the same boiling water used for blanching the vegetables, bring it to a boil. Using a pair of chopsticks, add individual servings of noodles into water to cook, stirring continually, for about 25-30 seconds (100 g or adjust quantity depending on each person).
  
• Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up.
  
• Lift up noodles using noodle sieve basket. Do not discard water.
• Transfer the noodles into the serving bowl and toss them in the tossing sauce.
• Add a dash of white pepper (optional)
• Place individual servings of vegetables, char siu chicken and/or wontons in each plate of noodles.
• Garnish noodles with spring onions/scallions – optional
• Serve immediately wth pickled green chillies and a bowl of wonton soup OR clear chicken/vegetable broth with a little white pepper and scallions as flavour and garnish.
  

Notes

1. If you like it spicy, but wish to opt out of the pickled green chillies, then mix the noodles with some Sriracha chilli sauce, chilli paste or any favourite plain sambal of your choice.
2. You can prepare and mix the tossing sauce enough for 4 servings in a bowl and divide servings into 4 plates. 
3.  Recipe of Grilled Char Siu Chicken : https://www.sweetsharings.com/recipe/grilled-char-siu-chicken
4. Recipe of Quick Pickled Green Chillies : https://sweetsharings.com/recipe/quick-pickled-green-chillies

The post 20-min Dry Wonton Noodles appeared first on Sweet Sharings.

You only need 4 ingredients to make this – Large Green Chillies, Vinegar, sugar and salt. 

PREPARATION AND STORAGE TIME

It takes me only 10 minutes to prepare and is ready in 2 hours and for best results, overnight. There is always a jar of these home-made pickles in the fridge. My husband and I enjoy them with various noodles and even sometimes with a rice dish. It stores well for up to 2 months in the refrigerator but it never really lasts longer than 3 weeks in my home

TYPE OF GREEN CHILLIES TO USE

I use any type of Large Green Chillies for this pickle, NOT the small Thai chillies/birds eye chillies. The Jalepeño variety is my favourite though – simply love it’s mild herbacious flavour!

Jalepeño – I use this variety. Jalepeño Chillies have a distinct herbaceous flavour and are generally mellow enough for stuffing and eating whole – try filling them with cream cheese then baking them in the oven for a fabulous pre-dinner nibble. When pickled, it’s a perfect level of spicy with sweet and sour hints.

Serrano – You can usually get these standard mild to medium Chillies from stores in mixed packs. Although it’s not specified on the pack they’re usually actually the Serrano variety, and their heat will vary considerably from batch to batch and month to month. I find that the best way to check is to cut a sliver off and taste it to see if I’ve got a mild kick or a hefty punch.

While I can easily buy a jar of pickled green chilies from Asian stores, it is just not the same as home-made. My home-made pickles are tastier and made with fresh ingredients. I get to use all organic ingredients too, minus the nasty chemical preservatives.   

TYPE OF VINEGAR TO USE

Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Sometimes when I run out of vinegar, I use Apple cider vinegar, which gives it a slightly different flavour. I usually use a Japanese Brown Rice Vinegar though which is my favourite for most dishes needing a splash of vinegar.

Brown Rice Vinegar is generally less acidic than other vinegars and has a milder, sweeter flavor. It is Light to dark brown in color and is made from unpolished brown rice. This version of rice vinegar is reputedly richer in nutrients and can often be used in place of white rice vinegar. If you enjoy noodles, then you may want to make this recipe to go as a condiment with my 20-min Dry Wonton Noodles. 

TAKE GREAT CARE WHEN PICKLING

Make sure you wash your hands thoroughly before and after preparing them. Use paper kitchen towel to soak up any excess water from the chillies before pickling them. It’s important to prevent the chillies from getting spoiled during the pickling process. Always use a clean dry spoon to scoop the chillies from the jar.

You may want to resist the temptation to touch your face or rub your eyes when preparing pickled chillies Wash hands thoroughly after touching chillies or wear gloves when preparing it. 

STORAGE

Store these quick pickled green chillies in clean, dry sterilized jars. Use only clean and dry utensils to take the chillies slices from the bottle. This will help in extending the shelf life of the pickled chillies. With proper handling, my pickled chillies can last up to 2 months in the refrigerator.

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Quick Pickled Green Chillies

A popular condiment to many Asian noodle dishes and street food in Southeast Asia. It takes only 4 ingredients and 10 minutes to prepare and can be ready within 2 hours. I always have a jar of these home-made pickles in the fridge and enjoy them with Noodles, Fried Rice, in burgers and Sandwiches and as a topping for Pizza. It stores well for up to 2 months in the refrigerator.

Course Condiment

Cuisine Asian, Chinese, Malaysian, Singaporean

Diet Diabetic, Vegan, Vegetarian

Keyword chillies, condiment, green chillies, noodle condiment, pickle, pickled chillies, pickled green chillies, spicy

Prep Time 10 minutes minutes

Soaking Time 2 hours hours

Total Time 10 minutes minutes

Calories

Equipment

• Mason Jar for pickling

Ingredients

• 200 gm Large Green Chillies I used Jalepeño Green Chillies
• 250 ml Vinegar 1 cup. See notes for types of Vinegar.
• 1 tbsp Sugar Being Diabetic, I used Erythritol
• ½ tsp salt
• 1 cup Hot Boiled water for Blanching

Instructions

• Wash the chilies with clean water. Pat dry and cut off the stems. Then slice crosswise into 4–5mm or 1/4 inch rings.
• Transfer to colander and rinse to remove excess seeds
• Place cut chillies in a bowl
• Bring enough water to a boil and pour it into the bowl. Blanch chilies briefly for 15 seconds and drain well in a strainer to discard the hot water.
• Rinse/run cold water over the chillies in the strainer to cool the chillies. Set aside to drain well.
• Dissolve Vinegar, Sugar and Salt in a measuring cup and stir well with a clean dry spoon.
• Carefully transfer chillies to a dry, sterilised jar and pour the vinegar mixture over it.
• Secure the lid and store in Fridge. The pickled green chilies should be ready in about 2 hours but always better overnight. The color of the chilies would have turned from deep green to a more muted green now.

Notes

TYPE OF GREEN CHILLIES TO USE
Any type of Large Green Chillies are used for this pickle, not the small Thai chillies/birds eye chillies. I use Jalepeño as it has a herbacious flavour and is neither too spicy nor mild.

TYPE OF VINEGAR TO USE
Rice vinegar is usually used for this pickle. You can use distilled white vinegar as well. Apple cider vinegar may also be used, giving it a slightly different flavour. I used a Japanese Brown Rice Vinegar.

TAKE GREAT CARE WHEN PICKLING
Wash your hands thoroughly before and after preparing them. Always use clean and dry utensils to take the chilli slices from the bottle. This will help in extending the shelf life of the pickled chillies.

STORAGE
Store in clean, dry sterilized jars. The pickled chillies can last up to 1.5-2 months if proper care is taken.

TIPS ON STERILISING JARS

1st method : Scald Glass Jars with boiling water and let it air dry. Do not wipe dry.

2nd Method : Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray lined with baking paper while they’re still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 140°C / 120C Fan/  275°F / Gas Mark 1 for about 15 – 20 mins.

3rd Method : put jars through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry.

I love my pickled green chillies as a topping on a plain tomato and cheese Pizza. it gives a really nice punch to it.

GIVE IT A TRY!

If you liked pickled condiments with a bit of a spice, give this recipe a try!  Thanks for visiting my blog. Take a picture if you’ve made this recipe and tag me on Instagram @sweetsharings  in your feed or stories so I can share your creation in my stories with credits to you!

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