Wonton Mee

Name: Wonton Mee
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 300g thin egg noodles (wonton mee); Wonton filling: 200g shrimp, chopped, 100g chicken mince, 1 tbsp sesame oil, 1 tbsp soy sauce, white pepper, 2 water chestnuts chopped; 24 wonton wrappers; Sauce: 2 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tsp chili sauce, 1 tsp sugar, 1 tbsp oyster sauce; 500ml chicken broth; Choy sum or bok choy, blanched; Fried shallots; Sliced red chilies

云吞面 (WON-ton MEE)

Wonton Noodles

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 412 kcal

Springy thin egg noodles tossed in a savoury-sweet sauce of dark soy, sesame oil, and chili, served alongside plump shrimp and chicken wontons in a separate bowl of clear broth.

Nutrition & Info

Protein 24.0g

Carbs 52.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish ⚠ soy ⚠ eggs ⚠ gluten ⚠ sesame

Equipment Needed

pot wok slotted spoon

Presentation Guide

Vessel: two bowls (noodles and soup)

Garnishes: fried shallots, sliced chili, choy sum

Accompaniments: chili sauce, vinegar

Ingredients

300g thin egg noodles (wonton mee)
Wonton filling: 200g shrimp, chopped, 100g chicken mince, 1 tbsp sesame oil, 1 tbsp soy sauce, white pepper, 2 water chestnuts chopped
24 wonton wrappers
Sauce: 2 tbsp dark soy sauce, 1 tbsp sesame oil, 1 tsp chili sauce, 1 tsp sugar, 1 tbsp oyster sauce
500ml chicken broth
Choy sum or bok choy, blanched
Fried shallots
Sliced red chilies

Instructions

1
Mix shrimp, chicken mince, sesame oil, soy sauce, white pepper, and water chestnuts for the wonton filling.
2
Place a teaspoon of filling on each wonton wrapper, fold into shape, sealing edges with water.
3
Cook wontons in boiling water for 3-4 minutes until they float and the filling is cooked.
4
Cook egg noodles in boiling water for 1-2 minutes until springy. Drain and toss immediately with the sauce.
5
Heat chicken broth and pour into a separate bowl with the cooked wontons.
6
Plate the dressed noodles, top with blanched greens, fried shallots, and sliced chilies. Serve with the wonton soup alongside.

💡

Did You Know?

In Singapore's wonton mee, the noodles are served dry with sauce (unlike the Hong Kong soup version) — locals consider the dry style superior for experiencing the noodle texture.

Chef's Notes

Equipment Tips

pot
wok
slotted spoon

Garnishing

fried shallots, sliced chili, choy sum

Accompaniments

chili sauce, vinegar

The Story Behind Wonton Mee

Wonton mee migrated to Singapore with Cantonese immigrants and underwent a distinctly Singaporean transformation. While Hong Kong serves wontons in soup with noodles, Singaporean wonton mee separates the components — dry noodles tossed in a dark sauce alongside a separate bowl of wonton soup. This "dry" style has become the definitive Singaporean version and is a hawker centre essential.

🕐 Traditionally enjoyed breakfast, lunch, or dinner 📜 Origins: Cantonese origin, adapted 20th century

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