1/1 Photo of Won Ton Noodles
The famous Malaysian won ton noodles. Great for breakfast lunch or dinner!
My Private Note
Units: US | Metric
- 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)
- 1In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt.
- 2Put 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].
- 3[Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish.
- 4In a stockpot, bring chicken stock to a boil, then lower heat to keep hot.
- 5In a large pot, bring water to a rapid boil,.
- 6blanch choy sum until just al dente, strain well, set aside for garnish.
- 7In 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.
- 8Drain well and put into individual serving bowls.
- 9In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness].
- 10Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions.
- 11Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side.
- 12For '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.
Nutritional Facts for Won Ton Noodles
Serving Size: 1 (862 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 832.5
- Calories from Fat 260
- Total Fat 28.9 g
- Saturated Fat 9.3 g
- Cholesterol 156.7 mg
- Sodium 2004.7 mg
- Total Carbohydrate 87.2 g
- Dietary Fiber 2.7 g
- Sugars 14.5 g
- Protein 51.9 g
The following items or measurements are not included: