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Wanton Mee

Name: Wanton Mee
Total time: 35 min
Yield: Serves 4
Cuisine: Singapore
Ingredients: 300g Chinese Noodles (Thin); 200g Ground Pork; 20 wrappers Gyoza Wrapper (as wonton wrapper sub); 150g Char Siu (Roast Pork); 3 tbsp Soy Sauce; 2 tsp Sesame Oil; 1 stalk Green Onion (Long); 1 tsp Chicken Bouillon

Noodles

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Noodles tossed in dark soy sauce, topped with char siu and wontons — an everyday Singaporean noodle dish.

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📖 The Story Behind This Dish

Rooted in Cantonese immigrant food culture, but in Singapore the "dry" style — noodles without broth — became the dominant way to eat it. Thin noodles are simply tossed in dark soy sauce and rendered fat, topped with char siu and steamed (or fried) wontons, with the soup served separately on the side.

🌆 Where it's eaten: An everyday hawker centre noodle dish, eaten with a side bowl of soup.

🥕 Ingredients (serves 4)

Chinese Noodles (Thin) 300g
Ground Pork 200g
Gyoza Wrapper (as wonton wrapper sub) 20 wrappers
Char Siu (Roast Pork) 150g
Soy Sauce 3 tbsp
Sesame Oil 2 tsp
Green Onion (Long) 1 stalk
Chicken Bouillon 1 tsp

👩‍🍳 Instructions

Mix the ground pork with a little minced green onion, 1 tsp soy sauce, and a touch of sesame oil to make the wonton filling.
Wrap the filling in gyoza wrappers to shape the wontons.
Boil a large pot of water, cook the wontons for about 4 minutes, and remove. Boil the noodles in the same water per package instructions.
Bring the chicken bouillon and 400ml water to a boil in a small pot to make the soup.
Toss the boiled noodles quickly with soy sauce and sesame oil.
Plate the noodles topped with sliced char siu and the wontons, scatter green onion on top, and serve the soup on the side.

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