In Malaysia, there are two main ways to order won ton noodles ; one in clear soup alike to Hong Kong styled and the second is a dry translation. The latter is much served with char siu, boiled or fry wontons, blanched vegetables, and paired with a pickled chile condiment. Wonton or Wantan ( Cantonese ) mee is a type of scandalmongering noodles that are normally made from egg, flour, and Kansui ( 枧水, jian shui ) or sometimes referred to as lye water. This is the reason why it ’ second chicken and actually gives the noodles that springy texture .
One of the ways to prepare this type of noodle is to cook it in hot urine, then rinse it over cold water, and rinse again in hot water before serving. This step is to remove the kansui taste and besides give the noodles that chewy springy texture.
The chef will then toss the noodles in a particular pre-made sauce normally made from soy sauce, dark soy sauce sauce, and the chef ’ south secret recipe. You ’ ll always pair this noodle with a side of pickled greens chile. today, we ’ ll see how to make this wholly smasher using a combination of homemade bean curd char siu, vegetable wontons, and tossed noodles .
How to make Char Siu Wonton Mee
This serve is separated into a few parts and can be prepared ahead of fourth dimension. The charwoman siu in this recipe is for 2-3 servings and you can make the wontons a few days before and freeze them for late use. so, if you have prepared the char siu and won ton, you can skip to Part 3 .
Part 1: Char siu
Please check out How to Make Vegan Char Siu for the full moon recipe. Thank you so much to all of you who made this char siu and loved it. The char siu is made from firm bean curd and coated with a layer of cornstarch before they were pan-fried until fortunate brown .
In the like pan, you ’ ll add the homemade charwoman siu sauce and lento coat it until the bean curd absorbs all the sauce. The char siu will have a nice slick shininess and slightly charred once they are ready .
The most important eminence is to allow the bean curd to cool down completely before slicing into thin slices .
Part 2: Prepare the wontons
To make the wontons, we ’ ll use the lapp vegan won ton recipe with a flimsy change on how to pleat the dumplings .
Sauté the ingredients
Chop or Grind in a Food Processor
How to wrap the wonton
once you ’ ve wrapped the dumplings, lay them on a flat plate and cook them in the adjacent step. Note : normally, a suffice of won ton mee comes with 3-4 wontons either served along with the noodles or in a offprint bowl with a clear soup. Since the won ton recipe makes about 30 wontons, you can serve them all in this cup of tea or freeze them for future meals .
Part 3: Make the shallot oil
I love using shallot vegetable oil to make flip noodles as the fried shallots offer a touch of pleasantness to the cup of tea. The petroleum is besides ace fragrant and makes a big al-qaeda to hold any sauces. To make the vegetable oil, add about 2 tablespoons of oil to a small toilet and turn on the heat. Add the shallots .
While stirring over medium-low hotness, fudge shallot until they turn slenderly brown. Turn off the heating system and drain out the vegetable oil over a fine-mesh screen .
Part 4: How to put them together
Before you cook the noodles, first gear make the sauce in a bowl .
then, cook the noodles as directed on the software. If you are using sun noodles, first cook them in hot water .
then, wash in cold water and let them stay in there while you cook the wontons .
once the wontons are ready, dish out .
nowadays, add the veggies to the like pot, cook for about 30 seconds. then, add the noodles and let them cook for a few more seconds to warm it up .
Dish out both noodles and veggies to the sauce bowl and tossed with the sauce until well combined .
finally, top with cook wontons and char siu for a delicious meal .
Why You Need This Vegan Char Siu Wonton (Wantan) Mee
1. This recipe is a combination of vegan char siu and wontons that you can enjoy with noodles excessively. 2. delightful meal if you like to taste a little bit of everything ; tofu, vegetables, wontons, and noodles 3. easy to make – once you have the charwoman siu and wontons quick, it only takes minutes to put them together. If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Super grateful if you can leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. glad cook, friends !
Char Siu Wonton Mee – Kon Lou Wantan Mee
Have you tried combining char siu and wontons with noodles? This vegan char siu wonton mee or more commonly known as Kon Lou Wantan Mee in Malaysia is a very popular breakfast food.
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Prep Time
15
mins
Cook Time
30
mins
Char Siu and Wonton Cooking Time
1
hr
Total Time
1
hr
45
mins
Course
Breakfast, Main Course
Cuisine
Asian, Cantonese, Chinese, Malaysian
Servings
2
Ingredients
- 2 servings of fresh noodles
- 1 big shallot 75g thinly sliced
- 3 tablespoons cooking anoint
- 1 cup of yu choy ( choy sum )
Noodle sauce (see notes)
- 2 tablespoons
Read more: Holiday Wonton Kisses
shallot vegetable oil from above
- 2 tablespoons soy sauce
- 2 teaspoons vegan oyster sauce
- 2 teaspoons blockheaded caramel sauce or colored soy sauce sauce
- splash of toast sesame vegetable oil
- establish white pepper to taste
Tofu Char Siu
- 16 oz fast bean curd drained
- ¼ cup cornstarch
- oil for cooking
Char Siu Sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon vegan ‘oyster’ sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon maple syrup
- ½ tablespoon sesame oil
- reason white pepper to taste
- ⅓ cup water system
Wonton
- 30 won ton negligee
- 2 cups chopped pilfer
- 2 dried Shiitake mushrooms softened
- ½ cup chopped carrots
- 3 oz firm bean curd
- ¼ teaspoon mushrooms or umami seasoning
- salt and white pepper to taste
Instructions
Prepare the vegan Char Siu (BBQ Tofu)
- Combine all the char siu sauce ingredients in a bowl and set aside .
- Cut bean curd into 3 slabs, lengthwise. Rub all sides with cornstarch .
- Heat a non-stick pan and add in a tablespoon of oil. Using low-medium heat, pan-fry the bean curd until aureate brown on all sides. lean : Do not flip the bean curd until a crust is formed .
- once the bean curd is quick, add in the sauce. Coat each side with the sauce until the bean curd has a nice glossy shininess. This process takes a little snatch of time as you need to turn and coat each side evenly .
- Remove the bean curd from the pan and let them cool down completely before slicing it into slices .
Prepare the wontons
- Heat a large non-stick pan and add in a tablespoon of cooking petroleum. Sauté mushrooms and carrots until fragrant .
- then add in the pilfer and cook for a minute or indeed ( increase the cook clock if you prefer softer cabbage. Season with some salt and pepper .
- Transfer the mix to a food central processing unit and add in the bean curd. Pulse to chop the vegetables and bean curd into smaller bits .
- Transfer the mix to a big bowl and season with salt, ashen pepper, mushrooms seasoning ( if using ), and sesame vegetable oil .
- Mix everything together until well-combined and let it cool wholly .
-
Now, wrap the wonton (please refer to the video for visual instruction). Take a wonton wrapper and place it on your palm or flat surface. Add a teaspoon of filling in the middle.
-
Then, bring the edges together and tuck them in between your thumb and index finger. Using some pressure, press the wrapper together while slightly pushing in the filling in. This will create a tail-like dumpling with a plump filling at the bottom. Continue until you’re done with the filling. You can freeze the wontons at this point or skip to the next step*.
How to put them together
- future train the shallot anoint : inflame a small saucepan with 3 tablespoons of vegetable oil. Add the shallots and stir-fry until the shallots turn slenderly golden .
- Remove the pan from estrus and set aside until ready to use or store the anoint in a clean jolt. Please note that the hot vegetable oil will continue to cook the shallots so turn off the heating system adenine soon as the shallots are fully cooked through .
-
Divide the noodle sauce equally into two large bowls. Set them aside.
-
Bring a pot of water to a rolling boil. Add a drizzle of oil.
-
Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds. Dish out the wontons and place them into the bowl.
- Using the like pot, cook the noodles as directed. I rinsed mine in cold urine to give it a springy texture .
-
Now, cook the vegetables for about 30 seconds, then add the noodles back into this hot water.
-
Remove both ingredients and transfer them to the bowl with sauce. Mix the noodles with sauce and then top with wontons and char siu. Serve warm with pickled chile.
Video
Notes
- This recipe is a combination of the char siu and wonton in red chile oil recipe. I added them all here for easy reference.
- Please note that the wonton is wrapped slightly differently than the previous post, so choose your favorite pleating method.
- The noodle sauce is for 2 servings of noodles. I highly recommend separating the sauce into two bowls and cook the noodles in 1 serving.
- *Typically, wonton mee is served with 3-4 wontons either on top of the noodles or separately along with a bowl of soup.
Keyword
CharSiu, noodles
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