Popo's Wonton Mee
Popo's Wonton Mee
Ingredients
For the Fried Garlic Oil
- 1 head garlic, finely minced
- 1/2 cup oil, for frying
For the Wontons
- 16 prawn and ginger wontons, store-bought or homemade
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 1 bunch gai lan, Chinese broccoli
- 1 pound fresh wonton noodles
For the Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Malaysian cooking caramel
- 1 teaspoon sugar
For Garnish and Serving
- 2 stalks green onions, chopped
- 1/4 cup pickled green chillies, for serving, optional
Instructions
- 1
Finely mince a generous amount of garlic. Heat oil in a pan over medium heat. Add the minced garlic to the hot oil and fry until it turns golden brown. Be careful not to burn it. Remove the fried garlic and its oil from the pan and set aside.
⏱️ 10 min
- 2
If using homemade wontons, prepare a filling with prawn and ginger. Place a small amount of filling onto a wonton wrapper. Fold the wrapper in half to form a triangle and press the edges firmly to seal.
⏱️ 10 min
- 3
Bring a large pot of water to a rolling boil. Add the gai lan to the boiling water and cook until it is tender-crisp, about 2-3 minutes. Remove the cooked gai lan from the water and set aside.
⏱️ 5 min
- 4
In the same pot of boiling water, add the prepared wontons. Cook until the wontons float to the surface, indicating they are done, about 3-5 minutes. Carefully remove the cooked wontons from the water and place them in a small bowl. Drizzle 1 teaspoon of sesame oil over the hot wontons to prevent them from sticking together.
⏱️ 5 min
- 5
In the same pot of boiling water, add the fresh wonton noodles. Cook the noodles for approximately 1 1/2 minutes. Drain the noodles and immediately rinse them thoroughly under cold running water to remove excess starchiness. Return the rinsed noodles to the hot water briefly, just until they are warmed through again, about 30 seconds.
⏱️ 5 min
- 6
On a large serving plate, combine 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of Malaysian cooking caramel. Add a generous spoonful of the fried garlic and its oil (from step 1) to the sauce mixture. Add 1 teaspoon of sugar. Mix all the sauce ingredients well on the plate until combined.
⏱️ 5 min
- 7
Add the hot, re-heated wonton noodles directly onto the prepared sauce mixture on the plate. Using chopsticks and a spoon, thoroughly toss the noodles with the sauce until they are evenly coated. Arrange the cooked gai lan and wontons on the side of the noodles. Garnish the noodles with chopped green onions. Serve immediately with pickled green chillies, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Popo's Wonton Mee
For the Fried Garlic Oil
- 1 head garlic, finely minced
- 1/2 cup oil, for frying
For the Wontons
- 16 prawn and ginger wontons, store-bought or homemade
- 1 teaspoon sesame oil
For the Noodles and Vegetables
- 1 bunch gai lan, Chinese broccoli
- 1 pound fresh wonton noodles
For the Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Malaysian cooking caramel
- 1 teaspoon sugar
For Garnish and Serving
- 2 stalks green onions, chopped
- 1/4 cup pickled green chillies, for serving, optional
Instructions
- 1
Finely mince a generous amount of garlic. Heat oil in a pan over medium heat. Add the minced garlic to the hot oil and fry until it turns golden brown. Be careful not to burn it. Remove the fried garlic and its oil from the pan and set aside.
⏱️ 10 min - 2
If using homemade wontons, prepare a filling with prawn and ginger. Place a small amount of filling onto a wonton wrapper. Fold the wrapper in half to form a triangle and press the edges firmly to seal.
⏱️ 10 min - 3
Bring a large pot of water to a rolling boil. Add the gai lan to the boiling water and cook until it is tender-crisp, about 2-3 minutes. Remove the cooked gai lan from the water and set aside.
⏱️ 5 min - 4
In the same pot of boiling water, add the prepared wontons. Cook until the wontons float to the surface, indicating they are done, about 3-5 minutes. Carefully remove the cooked wontons from the water and place them in a small bowl. Drizzle 1 teaspoon of sesame oil over the hot wontons to prevent them from sticking together.
⏱️ 5 min - 5
In the same pot of boiling water, add the fresh wonton noodles. Cook the noodles for approximately 1 1/2 minutes. Drain the noodles and immediately rinse them thoroughly under cold running water to remove excess starchiness. Return the rinsed noodles to the hot water briefly, just until they are warmed through again, about 30 seconds.
⏱️ 5 min - 6
On a large serving plate, combine 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of regular soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of Malaysian cooking caramel. Add a generous spoonful of the fried garlic and its oil (from step 1) to the sauce mixture. Add 1 teaspoon of sugar. Mix all the sauce ingredients well on the plate until combined.
⏱️ 5 min - 7
Add the hot, re-heated wonton noodles directly onto the prepared sauce mixture on the plate. Using chopsticks and a spoon, thoroughly toss the noodles with the sauce until they are evenly coated. Arrange the cooked gai lan and wontons on the side of the noodles. Garnish the noodles with chopped green onions. Serve immediately with pickled green chillies, if desired.
⏱️ 5 min