Dry Won Ton Mee

This yummy noodle is generally found in most of the Chinese stalls in Kuala Lumpur. However I am presenting you this halal version which uses chicken in the won ton filling.

You can vary the accompaniments, the veggies can be bak choy, kai lan or Chinese Mustard Greens (sawi). or you can add some shitake mushrooms.

The basis of this dish is the won ton soup which gives it the flavour. So if you nailed the soup....you are halfway there!

You will need:

1 packet of won ton skins

250gms minced chicken

1 tsp minced garlic paste

1 tsp minced ginger paste

2-3 drops of sesame oil

2 tbsp thinly sliced spring onions

2 tsp light soy sauce

2 cups of chicken stock or 

2 cups of water

Mix all ingredients except the won ton skins. Place 1 tsp of mixture onto the skin and seal with water and pinch to close. Repeat until all mixture has been used up.

Add filled won tons into a pot of boiling chicken stock/water. Won tons will float up to the surface when cooked. Add salt and pepper to taste & chopped spring onions. Remove from heat.

Prepare a pot of salted boiling water (to blanch the noodle and the vegetables) and a separate pot of cold water to cool off the noodles.

1 packet of egg noodles (there are normally 4 rolls in a packet)

blanch each loosened roll in boiling water for 2 minutes or until al-dente and immediately immerse in cold water to firm the noodles. Strain and set aside into a bowl.

Sauce for tossing (enough for 2 rolls of egg noodles):

2 teaspoon of sesame oil 
2 teaspoon of light soy sauce 
2 teaspoon of oyster sauce
1 teaspoon of dark soy sauce
1 teaspoon of sambal chili paste (optional)

Mix all the above and toss the cooked noodles until they are all coated well, you can add 2 tbsp of soup if noodles are too dry.

Serve with blanched vegetable, won tons or shitake mushrooms (also blanched in salt water) and a side of the soup.