Wonton noodle

Wonton noodle or wantan mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore. The dish is usually served in hot soup, garnished with leafy vegetables, and "wonton". The types of leafy vegetables used are usually "kailan" also known as Chinese kale. Another type of dumpling known as "shui jiao" is sometimes served in place of wonton. It contains prawns, pork, spring onions with some chefs adding mushroom and black fungus.

Hong Kong

In Hong Kong, Wonton Noodle is usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables.

There are four distinct features: First, the wontons are predominantly prawn, with low amounts of pork mince, or no pork at all. Second, aficionados will insist on fresh, smooth thin noodles which are "al dente", free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried flounder) and is usually steaming hot. Lastly, garlic chives are used as a garnish.The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet.

In order to ensure that the noodles are perfectly al dente and free from "noodley" taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and then placed in the bowl. The noodles are blanched for only 10 seconds, after which they are rinsed under cold water and placed in the serving bowl. Piping hot bouillon is then scooped into the bowl, on top of the wonton noodles. The bouillon must be tasty, yet not so strong as to overpower the delicate taste of the wonton and the noodles which it is meant to accompany.

When served, the spoon must be placed at the bottom, with the wontons above the spoon and the noodles on top. Because if the noodles soak in the soup for too long then it will be over cooked, this is strictly adhered to by the best wonton noodle establishments.

Although the "wonton noodle" is synonymous with wonton and noodles served in piping hot bouillon, the dish may also be served "dry", as in lo mein (撈麵), where the wonton are placed on a large bed of noodles.

Malaysia

Malaysia offers different versions of the dish, with different states having different versions of the dish and there are versions from Johor, Pahang, Perak, Penang, Sarawak and Selangor. The Malaysian version differs from the original in having slices of char siu added to the dish, as well as the possibility of the soup and wontons in a separate bowl, the noodles being served relatively dry and dressed with oyster sauce.

Often served dry, the Hong Kong version can be found at Cantonese noodle joints with it being dry or soup. In Malacca, "wontons" are placed together with the noodles and "wonton" soup can be ordered separately.

ingapore

The Singapore version of "wanton noodle" is largely similar to the Malaysian version. It includes noodles, leafy vegetables (preferably "cai-xin"), roast pork "char siu" and "wonton". It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a separate bowl of soup. "Shui jiao" are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints. Some popular wonton mee stores is pontian wonton mee.

Fried wanton (wanton deep fried in oil) are sometimes served instead of the usual ones, as a variation to the popular dry wanton noodles. Usually mayonaise sauce is served with the fried wantons.

ee also

* Beef chow fun