Wednesday, June 23, 2010

wonton noodle

OK, this may be a cheat version of wonton noodle (pangsit mie), but I can't help but to love it. I had such a nostalgic craving for a bowl of this noodle one day, I decided to reconstruct it. Obviously nothing can beat the original, but this was the closest I can get to the one I usually eat in my local noodle shop back in my hometown. I have to warn you this recipe uses store-bought wontons and noodle.

Wonton noodle
by closet domestic bunny

  • 250g minced pork
  • 1 pack of chicken wontons (fresh if possible, but frozen is also good)
  • 1 pack (or 500g) fresh thin egg noodle (in the refrigerator section of your supermarket)
  • 3 cloves of garlic, thinly sliced
  • 1 stalk of spring onions
  • 2 stalks of you choy
  • soy sauce, white pepper & salt to taste
  • noodle seasoning: a mixture of 2 tbsp of oil, 2 tbsp of fish sauce, 1 tbsp of soy sauce and 1 tbsp of white pepper

  1. Prepare the noodle (for 2 serves) as per the instruction on the pack. When it's cooked, toss the noodle with the noodle seasoning. Mix thoroughly.
  2. Boil 6 wontons (for 2 people) as per the instruction on the pack and then lightly brown the skin on a frying pan.
  3. Chop the green parts of the spring onions into 0.5cm pieces for the garnish.
  4. Chop the you choy into 5cm pieces and boil, but do not overcook. We want it to have a bit of crunch for texture.
  5. On a high heat frying pan, stir fry the minced pork. Once it's brown, turn down the heat to medium. Add the garlic and 2 tbsp of soy sauce. Once the soy sauce is absorbed, add 1 tbsp of white pepper and a pinch of sugar. Taste the minced pork, I like them really peppery. Add more white pepper and salt to taste. Set aside.
  6. Prepare 2 bowls. On each bowl, add half of the noodle, and top them with the minced pork (as much or as little as you like), half of the you choy, a sprinkle of spring onions and 3 wontons.

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