49min 4 ppl
Wanton Mee
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 8 steps
Medium: 31–60 min or 7–12 steps
600 kcalper person
Protein 34g
Carbs 60g
Fats 22g
About this dish
Springy egg noodles tossed in soy and sesame oil, topped with poached prawn and pork wontons, sliced char siew and blanched Chinese broccoli.
Allergy Info
Gluten, Eggs, Soya, Celery, Sesame, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Chinese broccoli200 g
- Spring onionssliced2 stalks
Meat & Poultry
- Minced porkfor the filling150 g
- Char Siewsliced200 g
Fish & Seafood
- Raw King Prawnspeeled and chopped, for the filling100 g
Tins & Jars
- Chicken stock800 ml
Dried Goods
- Egg noodles400 g
- Wonton wrappers20 pieces
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Sesame Oildivided1 tbsp
Utensils
- Mixing bowl
- Large saucepan
- Saucepan
- Meat thermometer
- Slotted spoon
Method
1
Mix the minced pork and chopped prawns with the white pepper and a little of the sesame oil in a bowl to make the wonton filling.
Approx. 4 minutes
2
Place a teaspoon of filling in the centre of each wonton wrapper, dab the edges with water, and fold into parcels, pressing out any air.
Approx. 10 minutes
3
Bring a separate pan of water to the boil and cook the egg noodles for 2 minutes until just tender, then drain.
Approx. 3 minutes
4
Toss the drained noodles with the light soy sauce, dark soy sauce and remaining sesame oil in a bowl.
Approx. 2 minutes
5
Bring the chicken stock to a simmer in a saucepan and blanch the Chinese broccoli for 2 minutes until just tender, then lift out and set aside.
Approx. 4 minutes
6
Drop the wontons into the simmering stock and poach for 5 minutes until a meat thermometer reads at least 71°C and they float to the surface.
Approx. 6 minutes
7
Divide the seasoned noodles between bowls and top with the sliced char siew, blanched Chinese broccoli and poached wontons.
Approx. 4 minutes
8
Ladle a little of the hot stock over each bowl and scatter with the spring onions to serve.
Approx. 3 minutes
