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Authentic and the best wonton noodles with springy egg noodles and savory dark sauce. This Malaysian wonton noodles (wantan mee) tastes just like the best restaurants and street hawkers.
Wonton Noodles
Wonton noodles are made of egg noodles.
This dish is a popular noodle dish in Asia and many Chinese Hong Kong-style restaurants in the United States.
The noodles can be served dry or with soup.
The best wonton noodles are from Malaysia. There are two types of this popular dish: dry or with soup.
Wonton Noodle Recipe
This recipe is called wantan mee or wonton mee in Malaysia. You can get this noodle dish from roadside hawker stalls or in kopitiam (coffee shops) in Malaysia.
In this version, the wonton noodles are tossed with a dark sauce and topped with boiled wontons or fried wontons, char siu and some green leafy choy sum.
The noodles are great with pickled chilies. They are an essential condiment to this dish and easy to make!
Ingredients For Wonton Noodles
- Fresh wonton noodles
- Choy Sum
- Siu Pork
- Long green chilies
Ingredients For Wonton
- Wonton wrappers
- Shrimp
- Ground pork
Ingredients For Mushroom Sauce
- Dried black mushrooms
- Garlic oil
- Soy sauce
- Oyster sauce
- Sesame oil
- Thick dark soy sauce
See the recipe card for full information on ingredients.
How To Make Wonton Noodles
Step 1. Prepare the Pickled Chilies one day in advance. Click here for the recipe.
Step 2. Prepare Wontons:
- Combine all the Wontons ingredients together (except wrappers). Stir to mix well. Place a teaspoon of the pork mixture in the middle of each wonton wrapper. Moisten the edges of the wrapper with water. Seal the edges to form a triangle shape.
- Bring the two corners down, pinch to form a Chinese ingot. (You may also keep the wontons in triangle shape.) Repeat the same steps until you use up all the pork mixture. Set aside on a plate until ready to cook.
Step 3. Prepare Garlic Oil:
Heat the oil in a pan and fry the garlic over low-medium heat until it starts to turn lightly golden in color and crisp. Transfer immediately to a heat proof bowl and set aside.
Step 4. Prepare Mushroom Sauce:
- Soak the mushrooms in 1 cup warm water until softened. Squeeze the excess water from the mushrooms, set aside the mushrooms but reserve the mushroom water. Slice the mushrooms into pieces.
- Heat 1/2 tablespoon vegetable oil in a small saucepan. Stir fry the garlic and mushrooms for 1 minute. Add the rest of the ingredients except for the cornstarch mixture. Bring to a boil. Cover and simmer for 20 minutes. Stir in the cornstarch mixture, let the sauce thicken a bit. Taste and adjust the seasonings, if desired. Turn off the heat, cover the saucepan and set aside.
Step 5. Prepare Vegetables and cook wontons.
- 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.
- Boil some water in a 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. Alternatively, add them to some prepared chicken broth and garnish with spring onions.
Step 6. Prepare Noodles:
- In a shallow serving bowl, place 1 serve of the seasoning sauce. With the same boiling water used for blanching the vegetables, bring it to a rolling boil, and cook 1 bundle (100 g / 3oz.) of noodles for about 30 seconds or until done to your liking. Use a large sieve to drain the noodles and run it under cold running tap water for 5 seconds, then dip the noodles in the boiling water again just to warm it up.
- Transfer the noodles into the serving bowl and toss them in the seasoning sauce. Add 6 tbsp of the mushroom sauce and toss again. Add a dash of white pepper. Garnish the noodles with choy sum, wontons and sliced char siu pork. Serve immediately with pickled green chillies and a bowl of wonton soup. If you like it spicy, mix the noodles with some Sriracha chilli sauce.
Cooking Tips
For the most authentic flavors, please follow the Cooking Tips below:
- Get good quality fresh egg noodles that are springy and have a good bite after cooking.
- Make sure you get the wonton wrappers, which is pale yellow in color and square in shape.
- For the best results, please make your own char siu. I have two recipes that you can refer to: char siu and Chinese bbq pork.
- If you don’t want to make your own char siu, you can certainly buy them from BBQ takeout restaurants.
Frequently Asked Questions
This recipe is 1237 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Wonton Noodles
Ingredients
- 400 g (14 oz) fresh wonton noodles, egg noodles
- 1/2 bunch choy sum, washed and cut into 2-inch (5cm) lengths
- vegetable oil
- 300 g (10½ oz) char siu pork, thinly sliced into bite-sized pieces
- ground white pepper
- Pickled chilies
- 5-6 long green chillies, sliced thinly
Wontons:
- 1 packet square wonton wrappers, about 40 sheets
- 150 g (5½ oz) ground pork
- 150 g (5½ oz) shrimp, peeled and deveined
- 1 tablespoon egg white
- 1 teaspoon ginger, grated
- 2 teaspoons soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon ground white pepper
Garlic Oil:
- 4 cloves garlic, minced
- 3 tablespoons vegetable oil
Mushroom Sauce:
- 6 Chinese dried black mushrooms, stems removed
- 1 cup warm water
- 2 cloves garlic, lightly pounded with the back of a knife
- 1 1/2 cups water
- 1 teaspoon chicken bouillon powder
- 1 1/2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon mushroom-flavored soy sauce, optional
- salt and ground white pepper, to taste
- 1/2 tablespoon cornstarch, dissolved in 2 tablespoons water
Seasoning Sauce (For Each Serving of Noodles):
- 1 tablespoon thick dark soy sauce, Cheong Chan brand thick caramel or ABC Kecap Manis
- 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 teaspoons Garlic Oil
Instructions
- Prepare the Pickled Chilies one day in advance. Click here for the recipe.
Prepare Wontons:
- Combine all the wonton ingredients (except the wrappers) and stir to mix well. Place a teaspoon of the pork mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water, then seal the edges to form a triangle shape.
- Bring the two corners down and pinch to form a Chinese ingot (or you may keep the wontons in a triangle shape). Repeat the same steps until you’ve used up all the pork mixture. Set the finished wontons aside on a plate until you’re ready to cook.
Prepare Garlic Oil:
- Heat the oil in a pan and fry the garlic over low to medium heat until it starts to turn lightly golden and crisp. Transfer it immediately to a heatproof bowl and set aside.
Prepare Mushroom Sauce:
- Soak the mushrooms in 1 cup of warm water until softened. Squeeze the excess water from the mushrooms, set them aside, and reserve the mushroom water. Slice the mushrooms into pieces.
- Heat 1/2 tablespoon of vegetable oil in a small saucepan. Stir-fry the garlic and mushrooms for 1 minute. Add the remaining ingredients, except for the cornstarch mixture, and bring to a boil. Cover and simmer for 20 minutes. Stir in the cornstarch mixture and let the sauce thicken slightly. Taste and adjust the seasonings if desired. Turn off the heat, cover the saucepan, and set aside.
Prepare Vegetables:
- Bring a large pot of water to a boil. Add 1 tablespoon of vegetable oil, along with a pinch of salt and sugar. Blanch the choy sum stems first, followed by the leaves. Remove, drain, and set aside.
Cook Wontons:
- Boil some water in a pot and cook the wontons in batches for about 1 to 2 minutes, or until they are cooked through. Stir occasionally to prevent them from sticking to the bottom of the pot. Drain and set aside. Alternatively, add the wontons to some prepared chicken broth and garnish with spring onions.
Prepare Noodles:
- In a shallow serving bowl, place one serving of the seasoning sauce. Using the same boiling water used for blanching the vegetables, bring it to a rolling boil and cook one bundle (100 g / 3 oz.) of noodles for about 30 seconds, or until done to your liking. Use a large sieve to drain the noodles and rinse them under cold running tap water for 5 seconds. Then, dip the noodles in the boiling water again just to warm them up.
- Transfer the noodles to the serving bowl and toss them in the seasoning sauce. Add 6 tablespoons of the mushroom sauce and toss again. Add a dash of white pepper. Garnish the noodles with choy sum, wontons, and sliced char siu pork. Serve immediately with pickled green chilies and a bowl of wonton soup. If you like it spicy, mix the noodles with some Sriracha chili sauce.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My maiden attempt in making the dish. My husband and kids loved it very much. Thanks for sharing the recipe! Cos I have always loved Chinese food, hence will love to cook it at home for my family & friends!
Awesome!!
Thank you for the reply! Sorry, the notification goes to my spam folder in email, thus I didn’t receive it.
I live in Madison, Wisconsin. There’re two Asian Markets here that sell huge variety of Asian products.
hey, thanks for the awesome post!
Do you mind sharing what brand of soy sauce and dark soy sauce (for seasoning sauce per serving of noodles) that you used?
I made it once but the soy sauce’s taste really spoils the entire thing.
Where are you at?
Thank you for the reply! Sorry, I think the notification goes to my spam folder in email, thus I didn’t notice it.
I live in Madison, Wisconsin. There’re two Asian markets here that sell huge variety of Asian products.
Hi Bee.. thanks for this recipe. Love it!
If you dont mind helping me out, i always seem to buy the wrong kinda noodles.. they’re usually not springy enough to be used in wonton noodle.. i’m in malaysia, so if you can advise me on a halal brand, that would be great! Thanks!
Diana, sorry I don’t know which noodles to recommend.
We have the best dishes and best street food anywhere in the entire world! Biased, maybe,but its a fact!
Wantan mee vs Sabah Kon lou mee names, nothing to do with dialect. Just that in Semenanjung they originally served with wantan, hence the name sticks with the noodle even though serving with other things other than wantan.
Kon lou technically is correct as it’s a “dry mix” noodle rather than soupy noodle base. DOn’t ever say that in HK though as they never serve it “kon lou” (only soup or fried) and kon-lou refers to something else dodgy and unsavoury!
I made this dish today and my friends loved it!!! Especially the char siew and the wanton!!
Thanks for the recipe Bee. I’ve tried making it today for my breaking fast and it is delicious! I used chicken breast for my char siu using your char siu recipe with slight changes. Thanks again!
In Sabah, we call this KonLo Mee/ KoLo Mee. I remember during my study in Johore, me and another Sabahan friend ordered KonLo Mee and ended up with weird food. Later we learned that the Peninsulars’ called this food with a different name (wantan mee). My chinese sabahan friend said it was because the different dialect of chinese used.
Hi Bee, Please don’t soak your mushrooms in warm water, you have to soak in cold water until it is soften and squeeze a few times to remove any dirt out of them, throw away the water and change water if needed — dirty water as there are chemicals in the mushrooms. We change a few times until the water is clear. Soak them again in fresh water and slice them when needed. The chef told us not to squeeze dry the mushrooms before we cook it especially if we wanted to stew them as it will absorb all the salt from the stew.
You try the Ipoh or HK way of making Wanton, NEVER EVER wet the skin or to braiding them as it will make them harden, we want a soft, smooth skin when boiled. Place 1 skin on our palm, put the filling and close our fingers and let go, done. Don’t worry, the filling will not drop off when boiling. I learn that from a Famous Wanton stall in Ipoh when I was young. I saw her adding 1 whole egg into the minced pork on some dry seasoning and sesame oil mix well but no soy sauce and oyster sauce, then top a prawn in the minced pork and closed her fingers, done. She never knew that little had a sharp eye and curi curi learn the secret from her. Her wanton was smooth like silk and tasty. In China I saw them making the big Wanton, they did not even close all the fingers but only closed half way, done. The wanton skin was double our size. Yes, it is some sort like a Hot Air balloon.
Hope you don’t mind I corrected you as I wish the young generation can keep the best Chinese food we eaten 60 years ago as too many made believe food in the market nowadays. Too many food has changed to “modern” and not taste good any more. When I went back to my hometown, Ipoh, I hardly can find those best food any more. Most of them lost the aroma of the dishes. Eg Fried Sai Ho Fan all like road side taste and no aroma, no more the restaurant aroma.
Hi Rebecca, thanks for your tips…this recipe is contributed from a guest blogger but I appreciate all the tips. Thank you!