Malaysian Style Wonton Dry Noodles
A hawker favorite - thin egg noodles bathed in spicy seasoning sauce, served with blanched green vegetables, vinegar chilli and ground meat or chinese roasted pork (char sieu) with a side of wonton soup. A favorite local street food amongst locals in Malaysia.
- 1 pack fresh asian egg noodles (pack of 5)
Ground Pork Topping
- 1 lb ground pork
- 1/2 inch ginger, chopped
- 3 cloves garlic, chopped
- 1/2 medium onion, chopped
Sauce for Noodles
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame seed oil
- 1 tbsp spicy sriracha sauce (adjust according to taste)
- 1 tbsp vegetable oil
Topping for Noodles
- Boiled Eggs
- Ground Pork (see recipe below)
- 1 pack of your favorite green veggie (i.e. spinach, bok choy etc)
- ¼ cup fresh Chilli peppers (serrano, jalapeno, or thai chilli)
- ½ cup vinegar
- 1 tsp fish sauce
- 1 tsp soy sauce
Ground Pork Topping
- Fry chopped ginger, garlic and onion in oil until fragrant.
- Add ground pork and fry until cooked well. Remove from pan and serve as a topping on prepared noodles.
- *May use other forms of meat as noodle topping such as chinese roasted pork or wonton dumplings (see recipe).
- Boil water. Add individual wonton noodles.
- Once noodles are at desired tenderness, remove noodle from heat and place in cold water to remove excess starch. Drain well.
- Place noodle into sauce and mix well.
- Microwave noodles to warm it up.
- Drop in boiling water some green vegetables (i.e. yu choy, bok choy etc). Drain well and place on top of noodles.
- Serve with ground pork topping (or other topping i.e. Chinese roasted pork, as desired).
- Serve with wonton soup on side and vinegar green chilli if desired.
Sauce for noodles
- Mix all of sauce ingredients well in individual serving plates. Above quantities are per individual serving.
- Mix all of vinegar chilli ingredients together and let sit up to 8 hrs before serving with noodles.