Wonton Mee Dry
Silky egg noodles tossed with savory pork wontons, crispy fried shallots, and a glossy sesame-soy coating. A beloved Malaysian street food that's faster than takeout and entirely made at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 150 g ground pork
- 1.5 tablespoons soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- 16 pieces wonton wrappers
- 250 g fresh egg noodles (yellow or white)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1.5 tablespoons peanut oil or vegetable oil
- 3 tablespoons fried shallots (crispy fried onion flakes)
- 2 pieces fresh green onions
- 1 tablespoon fresh cilantro
- 2 tablespoons roasted peanuts (optional)
Instructions
- 1
Make the wonton filling: In a small bowl, combine 150 g of ground pork, 1.5 tablespoons of soy sauce, 0.5 teaspoon of sesame oil, and 0.25 teaspoon of white pepper. Mix gently with your fingers until the pork is just combined — do not overwork it or the wontons will be dense.
- 2
Fill the wontons: Place a wonton wrapper on your work surface in a diamond shape. Put about 1 teaspoon of pork filling in the center. Wet the edges with a fingertip dipped in water, then fold the wrapper in half to form a triangle. Bring the two pointed corners together and pinch to seal, creating the classic wonton shape. Repeat with the remaining 15 wrappers and filling. Set the finished wontons on a parchment-lined plate.
- 3
Bring a large pot of water (about 2 liters) to a rolling boil over high heat — this water will cook both the wontons and noodles in sequence. Once boiling, carefully add all 16 wontons, stirring gently to prevent sticking. They will sink, then float to the surface after 2-3 minutes. Let them boil for 1-2 minutes after they float — you should see them bob gently on the surface. Using a slotted spoon, transfer the cooked wontons to a clean bowl and set aside.
- 4
In the same boiling water, add 250 g of fresh egg noodles and cook according to package instructions (usually 2-3 minutes), stirring occasionally to separate them. The noodles are ready when they're tender but still have a slight chew — taste one to check. Drain the noodles in a colander and rinse briefly with cool water to stop the cooking, then set aside.
- 5
Heat a 12-inch wok or large skillet over medium-high heat. Pour in 1.5 tablespoons of peanut oil and let it shimmer for 30 seconds. Add the drained noodles and toss with two wooden spoons or a wok turner, breaking up any clumps, until they're heated through and lightly coated with the hot oil — about 1-2 minutes.
- 6
While tossing the noodles, pour in 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil. Toss continuously until the noodles are evenly coated with the glossy sauce and heated through — you should smell the savory aroma of the soy and sesame. This should take 1-2 minutes. Add the cooked wontons back into the wok and toss gently once or twice to warm them and distribute them throughout.
- 7
Divide the wonton mee between two serving bowls. Top each bowl with 1.5 tablespoons of fried shallots for crunch and flavor. Slice 1 green onion thinly and scatter over the top along with a small pinch of fresh cilantro. If using, crush 1 tablespoon of roasted peanuts coarsely and sprinkle over each bowl. Serve immediately while the noodles are still hot and the shallots are crispy.
Tools you’ll need
- small mixing bowl
- large pot (2+ liter capacity)
- slotted spoon
- colander
- 12-inch wok or large skillet
- wooden spoon or wok turner
- parchment paper
- two serving bowls
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