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.
2 teaspoonsoyster sauce OR Hoisin Saucebean paste with Chinese 5 spices
1 teaspoonsesame oil
2-3teaspoonsGarlic Oil OR shallot flavoured oilstore bought OR home-made
HOME MADE GARLIC OIL
3tablespoonsvegetable oil
4clovesgarlic 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
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.
You can prepare and mix the tossing sauce enough for 4 servings in a bowl and divide servings into 4 plates.