Wonton Mee — Print Recipe — The Culinary Codex

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.

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.