Wantan Mee at Home: Dry Egg Noodles, Char Siu and Homemade Dumplings

Dry wantan mee is a breakfast and lunch staple in Malaysia. Thin, springy egg noodles are tossed in a dark, savoury sauce, topped with slices of sweet char siu and served with a small bowl of soup holding a few wantan dumplings. A side of pickled green chillies cuts through the richness.

Making the whole thing at home is a nice weekend project. The noodles can be bought fresh, so your work is the sauce, the char siu and the dumplings. All three can be made ahead.

What You Need (serves 4)

• 4 portions fresh thin egg noodles (wantan mee noodles)
• 500 g pork shoulder or belly strips for char siu
• 250 g minced pork and 100 g chopped prawns for the wantan filling
• 1 pack wantan wrappers
• Choy sum, blanched
• Pickled green chillies
• Chicken or pork stock for the soup

Noodle sauce per bowl: 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1 tablespoon shallot or lard oil, a few drops of sesame oil and a pinch of sugar.

Quick Oven Char Siu

Marinate the pork overnight in a mix of 3 tablespoons hoisin sauce, 2 tablespoons honey or maltose, 1 tablespoon light soy, 1 tablespoon dark soy, 1 teaspoon five-spice powder and 2 cloves garlic, grated. A few drops of red food colouring give the classic look but are optional.

1. Preheat the oven to 200°C and line a tray with foil.
2. Roast the pork on a rack for 20 minutes, then turn and baste with marinade mixed with a little honey.
3. Roast another 15 to 20 minutes, basting once more, until the edges are slightly charred.
4. Rest for 10 minutes before slicing.

For a pork-free version, use chicken thighs and reduce the roasting time.

Wantan Dumplings

Mix the minced pork and chopped prawns with 1 tablespoon light soy, 1 teaspoon sesame oil, a pinch of white pepper, 1 teaspoon cornflour and some chopped spring onion. Stir in one direction until the mixture becomes sticky. This makes a bouncy filling.

Place a teaspoon of filling in the centre of each wrapper, wet the edges, fold into a triangle and bring the corners together. Cook the dumplings in boiling water for 3 to 4 minutes until they float and the filling is cooked through. Extra uncooked wantan freeze well on a tray and can be cooked straight from frozen.

Tip: rinse the cooked noodles briefly in cold water, then dip them back in hot water. This shock gives wantan mee its springy, slightly chewy bite.

Cooking the Noodles and Assembling

Bring a large pot of water to a rolling boil. Loosen each portion of noodles with your fingers and cook for about 30 to 60 seconds. Fresh egg noodles cook very quickly. Use a strainer to lift them out, rinse in cold water, dip back into the hot water for a few seconds, then shake off as much water as possible.

Put the sauce ingredients in each bowl, add the hot noodles and toss quickly so every strand is coated. Top with sliced char siu and blanched choy sum. Serve with a small bowl of stock holding three or four wantan, sprinkled with spring onion and white pepper.

Pickled Green Chillies

Store-bought pickled chillies are easy, but a home batch takes minutes. Slice green chillies, pour boiling water over them, drain, then cover with a mix of white vinegar, sugar and a pinch of salt in a clean jar. They are ready the next day and keep for weeks in the fridge. If you enjoy pickling, the flavours also suit noodle dishes like kimchi fried rice.

Planning the Cook Over Two Days

The easiest way to make wantan mee at home is to split the work. On the first evening, marinate the char siu, fold the dumplings and make the pickled chillies. On the second day, roast the pork while the stock heats up, then cook the noodles at the last minute. This keeps the actual meal time short and relaxed.

Leftover char siu keeps for three to four days in the fridge and makes an easy fried rice or sandwich filling. Frozen wantan last a month or so in a sealed bag. With these two items ready in the freezer, a bowl of wantan mee on a weekday morning takes about ten minutes.

FAQ

Can I use dried egg noodles?

Yes. Cook them according to the packet and use the cold rinse trick. The texture is a little less springy than fresh.

How do I keep char siu moist?

Use pork shoulder or belly with some fat, do not overcook, and rest the meat before slicing.

Can I make the sauce ahead?

Yes. Mix a larger batch of the noodle sauce and keep it in the fridge for a week. Shake before using.

Wantan mee at home is about doing the parts well: a balanced sauce, springy noodles, sticky char siu and juicy dumplings. Make the char siu and dumplings on a weekend, and you can enjoy quick bowls all week long.