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Wonton Mee
Singapore
Singapore's Cantonese hawker community made wonton mee their own. The char siu distinguishes it from Hong Kong versions.
Springy egg noodles with wontons — served either in soup or dry with dark soy and chilli oil, topped with roast pork and wontons. The Cantonese noodle staple of Singapore.
Prep
20 mins
Cook
15 mins
Difficulty
Easy
Calories
415 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gthin egg noodles, cooked
20wontons: pork and prawn filled
200gchar siu roast pork, sliced
2 tbspdark soy sauce
1 tbspchilli oil
sesame oilto taste
blanched greensto serve
Method
1
Cook wontons in boiling water until floating. Cook noodles.
2
For dry: dress noodles with dark soy, chilli oil and sesame. Top with char siu, wontons and greens.
3
For soup: serve in pork bone broth.
Chef's Tip
The dry version is more popular in Singapore — the noodles absorb the dressing better when hot.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.