Malaysian Wonton Noodles

Wonton Noodles (Malaysian Wantan Mee) – this is what Anthony Bourdain tasted in Penang! Now you can make it too!

INGREDIENTS

•  400 g fresh wonton noodles (egg noodles) (14 oz)
•  1/2 bunch choy sum, washed and cut into 2 inch lengths
•  Vegetable oil
•  Approx 300g char siu pork, thinly sliced into bite-sized pieces (10 oz)
•  White pepper
•  Sriracha chilli sauce, to serve (optional)

Malaysian Wonton Noodles

Pickled green chillies:

•  5-6 long green chillies, sliced thinly
•  Boiling water
•  2/3 cup Chinese white rice vinegar
•  1/2 teaspoon salt
•  2-3 tablespoons sugar

Wontons:

•  1 packet square wonton wrappers (about 40 sheets)
•  150 g pork mince (5 oz)
•  150 g prawn meat (5 oz)
•  1 tablespoon egg white
•  1 teaspoon grated ginger
•  2 teaspoons soy sauce
•  1/2 tablespoon oyster sauce
•  1/2 teaspoon chicken stock powder
•  1 teaspoon sesame oil
•  1/4 teaspoon salt
•  1/2 teaspoon sugar
•  1/8 teaspoon pepper

Garlic oil:

•  4 cloves garlic, finely chopped
•  3 tablespoons vegetable oil

Mushroom Sauce:

•  5-6 Chinese dried black mushrooms, stems removed
•  1 cup warm water
•  2 cloves garlic, lightly crushed with the back of a knife
•  1 1/2 cups water
•  1 teaspoon chicken stock powder
•  1 1/2 tablespoons oyster sauce
•  2 teaspoons soy sauce
•  1 teaspoon mushroom flavoured soy, (optional)
•  Salt and pepper, to taste
•  1/2 tablespoon cornstarch dissolved in 2 tbsp water

Seasoning sauce (per serving of noodles):

•  1 tablespoon thick dark soy sauce, Cheong Chan brand thick caramel
•  1/2 tablespoon soy sauce
•  1 teaspoon sesame oil
•  1/8 teaspoon salt, or to taste
•  1/2 teaspoon sugar
•  2 teaspoons prepared garlic oil

DIRECTIONS

Prepare pickled green chillies:

1. Combine vinegar, salt and sugar in a bowl and mix well to dissolve. Taste and adjust salt/sugar if desired. Place sliced chillies in another bowl and pour boiling water over them. Let it stand for 30 seconds, and then drain off the water. Pour the vinegar solution over the chillies, ensuring the chillies are completely covered. Refrigerate for at least 2 hours until chillies turn into an olive-green colour.

Prepare wontons:

1. Combine all ingredients for pork mince (except wrappers) and mix well. Place a teaspoon of the mixture in the middle of each wonton wrapper, and then lightly moisten the edges of the wrapper with water. Seal the edges to form a triangle shape, then press the edges to thin out the dough. Bring the corners together and squeeze to form a "money bag". Repeat with the rest of the wrappers. Set aside on a plate until ready to cook.

Prepare garlic oil:

1. Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in colour and crisp. Transfer immediately to a heat proof bowl and set aside.

Prepare mushroom sauce:

1. Soak mushrooms in 1 cup warm water until softened. Squeeze out excess water from mushrooms, set aside, and reserve the soaking liquid for later. Slice the mushrooms if desired. Heat up 1/2 tbsp vegetable oil in a small saucepan. Fry the garlic and mushrooms for 1 minute. Then add the rest of the ingredients except for the cornstarch solution. Bring to a boil. Cover and simmer for 20 minutes. Add cornstarch solution and stir until the sauce boils and thickens slightly. Taste and adjust seasoning if desired. Turn off the heat, cover the saucepan and set aside.

Prepare vegetables:

1. Bring a large pot of water to the boil. Add 1 tbsp vegetable oil and a pinch of salt and sugar. Blanch the choy sum stems first, followed by the leaves. Remove, drain and set aside.

Cook wontons:

1. Boil some water in pot and cook the wontons in batches for about 1-2 minutes until cooked. Stir occasionally to prevent sticking to the bottom of the pot. Drain and set aside.
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