Wonton noodles / Wan Tan Mee (Kon Loh Mee)

 

On my rare non sloth day where I made wonton noodles, dry version. I made the pickled chillies and wontons on a different day.

Pickled chillies, seasoning sauce adapted from To Food with Love

Mushroom sauce adapted from A Kitchen Cat

Wontons adapted from RecipeTin Eats

Char siew adapted from My Mind Patch

Ingredients / Method:

Main

1 packet of fresh egg noodles (I think 400g?), cook according to instructions

1 bunch of choy sum, washed, cut, blanched

Pickled chillies

5-6 long green chillies, sliced thinly - used 2 long ones

Boiling water

2/3 cup Chinese white rice vinegar

1/2 tsp salt

2-3 tbsp sugar - used 1 tbsp

Method:

1. Combine vinegar, salt and sugar and mix well to dissolve
2. Add salt & sugar to taste
3. Pour boiling water over sliced chillies in another bowl, let stand for 30 seconds, then drained. 
4. Pour vinegar solution over chillies, covered, refrigerate for at least 2 hours till chillies turned into olive-green colour.  

Mushroom sauce

5-6 dried shiitake mushrooms - I used 6 small ones

1 cup hot water

1/2 tbsp oil - not used

2 cloves garlic, peeled and lightly crushed with the back of a knife

1 1/2 cups water

1 tsp chicken stock powder - not used

1 1/2 tbsp oyster sauce

2 tsp soy sauce

1 tsp vegetarian mushroom sauce (optional) - not used

Salt and pepper, to taste

1/2 tbsp cornstarch, dissolved in 2 tbsp water

Method:

1. Soak mushrooms in 1 cup hot water until softened. 
2. Squeeze out excess water from mushrooms, slice and set aside. 
3. Reserve the soaking liquid for later.
4. Heat up ~1/2 tbsp vegetable oil in a small saucepan.
5. Fry the garlic and mushrooms for 1 minute.
6. Add the rest of the ingredients, except for the cornstarch solution. Bring to a boil.
7. Cover and simmer for 10 minutes. 
8. Add cornstarch solution and stir until the sauce boils and thickens slightly.
9. Turn off the heat, cover the saucepan and set aside.

Seasoning sauce (per serve)

1 tbsp thick dark soy sauce (Cheong Chan brand thick caramel)

1/2 tbsp soy sauce

1 tsp sesame oil

1/8 tsp salt (or to taste)

1/2 tsp sugar - I used dark brown sugar because I only have this and icing sugar at home

Dash of Golden Mountain sauce (optional) - not used

Method:

1. Combine all and set aside

Wontons

1 packet of wonton wrappers

200 g lean pork mince (ground pork)

200 g peeled prawns / shrimp , roughly chopped

1 tbsp ginger, finely grated (1.5" / 3cm piece)

2 shallots, chopped (5 tbsp)

1 tbsp light soy sauce

2 tbsp Chinese cooking wine (Shaoxing wine)

1/2 tsp salt

2 tbsp sesame oil

Methods:

1. Mixed all ingredients except wonton wrappers together.
2. Wrap wontons
3. Boil or deep fry the ones you need, freeze the rest

Char siew

450-475g collar pork / pork scotch

Marinades

2 tbsp hoisin sauce

2 tbsp oyster sauce

2 tsp sesame oil 

1 tbsp rice wine - I used shaoxing wine

1 tsp rose wine, optional - not used

1/4 tsp dark soya sauce 

1 tbsp raw sugar - not used

1 tbsp dark brown sugar

1 tbsp honey - I used maple syrup

1 clove garlic, crushed with skin on - I forget and promptly removed skin

100ml water

Method:

1. Cut meat into smaller pieces, about 4x3cm, rinse and drain. 
2. Add marinades ingredients to pork, mix, cover and leave for at least an hour (I left it overnight).
3. Pour into rice cooker and cook. 
4. When cooked, transfer meat to oven.
5. Roast at 200°C, 3 minutes, fan forced.
6. Flip the meat after 1.5 minutes. 
7. Can add some water to the rice cooker to turn it into gravy. 

Assembling 

1. Add 2-3 tbsp of mushroom sauce to single portion seasoning sauce in a bowl.
2. Add noodles to the same bowl and mixed well. 
3. If not enough mushroom sauce, can add more.
4. Top up with wontons, sliced char siew and blanced choy sum. 
5. Serve with pickled chillies.