This is a simple and tasty dry wantan noodle recipe that is easy to prepare for your family. You can make your own char siew [see recipe] or use store bought and also make some boiled or fried wantan to serve with this noodles.
The sauce portion here is for 3 servings, just do some calculation if you are preparing a varied number of portions. The condiment portions are variable according to own preference.
Ingredients for Dry Wantan Sauce
[bring to boil in a saucepan, set aside]
3 tbsp abalone sauce or oyster sauce
3 tsp light soy sauce
½ tsp each of sugar and salt
Several dashes of pepper
6 tbsp of prepared chicken soup or water
Chicken Stock/Broth [optional] – bring to boil until fragrant and strained
¼ chicken breast
750 ml water
1-2 slices of ginger
50 gm carrot
1 stalk spring onion
3 servings of store bought fresh wantan noodles
1-2 stalks of mustard leaves [cai xin]
Some chopped spring onions
Some char siew – sliced
Some boiled or fried wantan [see recipe]
- Bring sauce ingredients to boil for several minutes. Set aside.
- Bring chicken stock to boil. Set aside. Shred the boiled chicken breast to serve with noodles if you are not using char siew.
- Scoop 1-2 tbsp of sauce into serving plate.
- Bring a wok of water to boil, blanched vegetables. Dish up and set aside.
- Using the same water, blanch wantan noodles for 1/2 minute. Stir with a pair of chopstick. Remove from boiling water and soak briefly in cold water. Transfer noodles back to boiling water to cook for another 1/2 minute or until soft but chewy.
- Dish up, drain excess water and transfer noodles to serving plate. Toss well with sauce ingredients and top noodles with blanched vegetables, char siew and fried/boiled wantan.
- Serve with pickled green chillies or sambal belacan.
I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard