KL Wonton Mee
KL Wonton Mee
Ingredients
For the Crispy Pork Lard
- 1 pound pork fat, cut into 1/2-inch pieces
For the Wonton Noodle Sauce
- 4 tablespoons light soy sauce
- 4 tablespoons dark soy sauce, (the thick, sweet kind)
- 4 teaspoons oyster sauce
- 4 teaspoons granulated sugar
- 4 teaspoons sesame oil
- 4 tablespoons water
For the Assembly
- 16 wontons, pre-made
- 1 pound fresh wonton noodles
- 12 ounces char siu, pre-made and sliced
- 1/4 cup spring onions, chopped, for garnish
- 1 fresh chili, sliced, for garnish
Instructions
- 1
Begin by preparing the crispy pork lard. Cut the pork fat into 1/2-inch pieces. Place the pork fat into a cold pan (a wok or large skillet works well).
⏱️ 5 min
- 2
Turn the heat to medium-low and render the fat. Stir occasionally until the pork fat pieces become golden brown and crispy. This process will take about 15-20 minutes. Once crispy, remove the pork lard pieces from the pan with a slotted spoon and set them aside. Keep the rendered pork lard oil in the pan for the sauce.
⏱️ 15 min
- 3
While the pork fat is rendering, prepare the wonton noodle sauce. In a medium bowl, combine the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, and water. Mix all the ingredients thoroughly until well combined and the sugar is dissolved. Set aside.
⏱️ 5 min
- 4
Bring a large pot of water to a rolling boil. Add the pre-made wontons to the boiling water. Cook until the wontons float to the top and are cooked through, typically 3-5 minutes depending on their size. Remove the cooked wontons from the water with a slotted spoon and set aside.
⏱️ 5 min
- 5
Using the same boiling water, add the fresh wonton noodles. Cook the noodles for approximately 1 minute, or until they are al dente and springy. Do not overcook. Drain the noodles very well, ensuring no excess water remains.
⏱️ 2 min
- 6
To assemble, for each serving bowl, pour 1 tablespoon of the rendered pork lard oil (from Step 2) into the bottom of the bowl. Add 1/4 of the prepared wonton noodle sauce to each bowl.
⏱️ 2 min
- 7
Add 1/4 of the well-drained wonton noodles to each bowl. Toss everything together vigorously until the noodles are thoroughly and evenly coated with the sauce.
⏱️ 1 min
- 8
Arrange slices of char siu on top of the noodles. Place 4 cooked wontons alongside the char siu in each bowl.
⏱️ 2 min
- 9
Sprinkle the crispy pork lard pieces over the dish. Garnish with freshly chopped spring onions and sliced fresh chili, as desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
KL Wonton Mee
For the Crispy Pork Lard
- 1 pound pork fat, cut into 1/2-inch pieces
For the Wonton Noodle Sauce
- 4 tablespoons light soy sauce
- 4 tablespoons dark soy sauce, (the thick, sweet kind)
- 4 teaspoons oyster sauce
- 4 teaspoons granulated sugar
- 4 teaspoons sesame oil
- 4 tablespoons water
For the Assembly
- 16 wontons, pre-made
- 1 pound fresh wonton noodles
- 12 ounces char siu, pre-made and sliced
- 1/4 cup spring onions, chopped, for garnish
- 1 fresh chili, sliced, for garnish
Instructions
- 1
Begin by preparing the crispy pork lard. Cut the pork fat into 1/2-inch pieces. Place the pork fat into a cold pan (a wok or large skillet works well).
⏱️ 5 min - 2
Turn the heat to medium-low and render the fat. Stir occasionally until the pork fat pieces become golden brown and crispy. This process will take about 15-20 minutes. Once crispy, remove the pork lard pieces from the pan with a slotted spoon and set them aside. Keep the rendered pork lard oil in the pan for the sauce.
⏱️ 15 min - 3
While the pork fat is rendering, prepare the wonton noodle sauce. In a medium bowl, combine the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, and water. Mix all the ingredients thoroughly until well combined and the sugar is dissolved. Set aside.
⏱️ 5 min - 4
Bring a large pot of water to a rolling boil. Add the pre-made wontons to the boiling water. Cook until the wontons float to the top and are cooked through, typically 3-5 minutes depending on their size. Remove the cooked wontons from the water with a slotted spoon and set aside.
⏱️ 5 min - 5
Using the same boiling water, add the fresh wonton noodles. Cook the noodles for approximately 1 minute, or until they are al dente and springy. Do not overcook. Drain the noodles very well, ensuring no excess water remains.
⏱️ 2 min - 6
To assemble, for each serving bowl, pour 1 tablespoon of the rendered pork lard oil (from Step 2) into the bottom of the bowl. Add 1/4 of the prepared wonton noodle sauce to each bowl.
⏱️ 2 min - 7
Add 1/4 of the well-drained wonton noodles to each bowl. Toss everything together vigorously until the noodles are thoroughly and evenly coated with the sauce.
⏱️ 1 min - 8
Arrange slices of char siu on top of the noodles. Place 4 cooked wontons alongside the char siu in each bowl.
⏱️ 2 min - 9
Sprinkle the crispy pork lard pieces over the dish. Garnish with freshly chopped spring onions and sliced fresh chili, as desired. Serve immediately.
⏱️ 1 min