Singapore Wanton Mee (Dry)
Springy egg noodles tossed in a dark savoury sauce and chilli, topped with char siew slices, boiled wantons, and blanched choy sum.
Ingredients
- 4 bundles thin egg noodles (Jiat)
- 200g Char Siew (Store bought or homemade)
- Bunch of Choy Sum
- Encouraged: Fried Pork Lard
- Pickled Green Chillies
- Sauce: 2 tbsp Light Soy, 1 tbsp Dark Soy, 1 tbsp Oyster Sauce, 1 tsp Sesame Oil, 1 tbsp Sambal Chilli
- Wantons: Minced pork, prawn meat, water chestnut, egg, wanton skins
Instructions
Wrap Wantons
Mix minced pork, prawn, and seasonings. Place a teaspoon in a wrapper, moisten edges, and seal. Boil half of them, and deep fry the other half if you like texture.
Prepare Sauce
Mix all sauce ingredients in the serving bowl. This is the 'bottom' layer.
Cook Noodles
Loosen the noodle bundles. Boil in rapidly boiling water for 30-45 seconds. Dunk in cold water (shocking), then back in boiling water for 5 seconds. Shake dry thoroughly.
Toss
Immediately toss the hot noodles in the sauce bowl. The heat allows the noodles to absorb the sauce.
Assemble
Top with char siew, vegetables, and the boiled wantons. Serve soup on the side.
Chef's Note
"The 'cold shock' is non-negotiable. It stops the cooking process immediately and gives the noodles that signature QQ (springy) texture."
