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Wonton noodles

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Wonton noodles (Mandarin: Yun-tun mian; Cantonese: Wan-tan Min), sometimes incorrectly called wantan mee ("wanton" is a Cantonese word for dumpling while "mee" is a Hokkien word for noodles, the correct Cantonese word for noodle is "min") is a Cantonese noodle dish which is popular in Guangzhou, Hong Kong, Singapore, Thailand, and Malaysia. The dish is usually served in a hot broth, garnished with leafy vegetables, and wonton dumplings. The types of leafy vegetables used are usually kailan also known as Chinese kale. Another type of dumpling known as shui jiao is sometimes served in place of wonton. It contains prawns, chicken or pork, spring onions with some chefs adding mushroom and black fungus.

The Singapore version of wanton noodle is largely similar to the Malaysian version. It includes noodles, leafy vegetables (preferably cai-xin), Barbecued Pork (char siu) and bite-sized dumplings or wonton. It is either served dry or in soup form with the former being more popular. If served dry, the wontons will be served in a separate bowl of soup. Shui jiao or prawn dumplings are served at some stalls and the original Hong Kong version is available at Cantonese restaurants and noodle joints. Some popular wanton mee stalls are Pontian Wanton mee (Pontian being the name of a district in Johor, Malaysia), Kok Kee Wanton Noodle, and one of the most popular of all, Fei Fei Wanton Mee (simplified Chinese: 飞云吞面; traditional Chinese: 飛飛雲吞麵). Fried wontons (wontons deep fried in oil) are sometimes served instead of those boiled in the soup.

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