Published Jul 22, 2012 Updated Nov 12, 2024 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. 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!
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.
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.
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.
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.
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.
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.
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