Wonton noodle has always been my favorite breakfast and if I don’t know what to eat, my default go-to is either nasi lemak or wonton noodle. I always remember that my mom used to get me wonton with egg noodles tossed in dark soy sauce. There were a few slices of char siu (sweet barbeque pork) in the noodle as well plus the sidekick, wonton in soup. I always leave the wonton for last because I just like save these little wonders for last – save the best for last.
Wonton Noodle is a type of cantonese dish originated from Guangdong China. The Malaysian Chinese have taken this dish and made a few changes to it. I still remember the first cantonese style wonton noodle that I had in Hong Kong, it was an eye opener because you can’t find a single hint of dark soy sauce in the noodles. There is no pickled chilli as well. I was thinking, it must be an eye opener for Hong Kong people when they see the Malaysian version of wonton noodle. They must be appalled…
So this is how Malaysian like their Wonton Noodle – It has to be tossed in dark soy sauce plus pork lard oil. The standard toppings are usually wonton and char siu (barbecue pork). By the way, my choice of char siu should be half fat and half lean. The lean ones does not interest me at all. Pickled green chilli is a MUST. It cuts through the grease of char siu and the noodles and gives a great combination.
We are always comparing which shops has the best char siu, which shop has the most springy noodles, which shop is not stingy on the filling for the wonton.
I have done so many version and finally this is the taste that I am going after. The key is using the oil extracted from pork lard. Without it, it doesn’t taste like the noodles you eat at the stall.
Malaysian Style Char Siu & Wonton Noodle
(Note: These ingredients are written for 1 person’s portion, if you are making for more than 1 person, simply add on accordingly)
- Egg noodle for 1 person (about 1 big handful)
- Sauce for tossing the noodles:
- 2 teaspoon of oil (extracted from pork lard) + some pork lard crackling
- 2-3 teaspoon of soy sauce
- 1 teaspoon of dark soy sauce
- ¼ teaspoon of sesame oil
- ¼ teaspoon of ground white pepper
- Adjust with salt if needed
- Toppings & Sides:
- 1 sprig of spring onion, slice thinly
- 3-4 wontons (recipe)
- A few pieces of barbecue pork (recipe)
- A cup of hot chicken stock (store bought or DIY) – this is to make wonton soup
- Pickled green chilli (made the night before by adding 1 green chilli (sliced thinly) to the vinegar solution which is by combining 1 tablespoon of vinegar, 1 tablespoon of water, 1 teaspoon of sugar, ¼ teaspoon of salt)
Very Simple Steps of Preparing the Noodles After All the Hard Work Preparing the Toppings & Sides:
- Boil half a pot of water in a small pot on high heat.
- While you wait for the water to get boiled, prepare the sauce in a deep dish plate.
- Once the water starts boiling, put in the egg noodle. Stir the noodles with a pair of chopsticks.
- Wait for the water to boil again. Once the water starts boiling and foam starts forming (which is approximately 1 minute). Remove the noodles by placing in a strainer from the boiling water. Wait… don’t throw the boiling water yet, keep it boiling.
- Rinse the noodle under cold running water for about 10 seconds. Put it back to the boiling water and cook for another 30 seconds.
- Strain the noodles and this time you can throw away the boiling water. Put the noodles on the deep dish plate. Give it a stir with a spoon and a pair of chopsticks.
- Serve with the toppings and sides.