Prep 20 mins
Cook 10 mins
The famous Malaysian won ton noodles. Great for breakfast lunch or dinner!
- 1⁄2 lb chinese 'red' barbecued pork
- 3 cups noodles (Chinese thin egg noodles)
- 16 cups chicken stock
- 1⁄2 lb choy sum (or your favorite leafy greens)
- 2 stalks scallions, finely chopped (optional)
- 4 -6 fresh green serrano chilies, finely sliced
- 1⁄2 cup white vinegar (optional)
- 1⁄2 lb fresh ground lean pork (chopped)
- 40 wonton skins (more or less)
- 1 egg
- 3 garlic cloves, finely mashed
- 1⁄2 inch gingerroot, finely grated
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 1⁄2 tablespoons cornflour
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt
- 1 teaspoon cornflour (with 2-3 tbsp water, for sealing wonton skins Stir well just before use)
- In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
- Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated].
- [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
- In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
- In a large pot, bring water to a rapid boil,.
- blanch choy sum until just al dente, strain well, set aside for garnish.
- In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again.
- Drain well and put into individual serving bowls.
- In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
- Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
- Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
- For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.