Wonton Mee Recipe

Wonton Mee Recipes

Ingredients :

1 tablespoon

2 cm

150 g

300 g


1 teaspoon

1 teaspoon

3 teaspoons

3 teaspoons



5 tablespoons


6 cups

4 teaspoons

360 g

water chestnuts

piece ginger

mustard greens

roast pork

stalk spring onions, chopped


tapioca flour

thin soy sauce

sesame oil

egg white

wonton skins


shallots, sliced

chicken stock

oyster sauce

fine egg noodles


Method :

Dice the water chestnuts finely. Cut off 2 thin slices of ginger and pound the rest of extract ginger juice. Pluck off the young shoots of the mustard greens. Slice the roast pork into 1 cm slices. Mix the minced pork with water chestnuts, ginger juice, chopped spring onions, tapioca flour, 1/2 teaspoon salt, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, egg white and pepper. Mix thoroughly. Spread out the wonton skins and put 1 teaspoon of the filling in the center. Press opposite corners together. Heat 2 tablespoons oil and fry the sliced shallots and ginger until brown. Add the stock and 1/2 teaspoon salt, 2 teaspoons soy sauce and pepper. In a separate pan, boil 12 cups water. Add the wontons, cover and cook for 4 minutes until the wontons float. Lift out and place in cold water. Drain well and keep aside.

Prepare 4 serving bowls. In each bowl, place 1/4 tablespoon vegetable oil, 1/4 teaspoon sesame oil, 1/2 teaspoon oyster sauce, 1/4 teaspoon soy sauce and pepper. Bring to boil the water in a saucepan. Put in the noodles and stir to separate the strands. Cook for 2 minutes. Take the noodles out using a slotted spoon and put them in a basin of cold water. Remove, shake off the excess water and put them in the boiling water again. Remove at once, drain well and place in one of the prepared 4 bowls. Mix thoroughly. Boil the mustard greens lightly in boiling stock. Remove to a dish. To serve, place a portion of mustard greens, wontons, and sliced roast pork over the noodles in each bowl before pouring the boiling stock over. Serve with pickled green chilies.

Serves 4 - 6

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