1/1 Photo of Won Ton Noodles
The famous Malaysian won ton noodles. Great for breakfast lunch or dinner!
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- 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.
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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: