Noodle Dishes
Authentic Singaporean Wonton Mee Recipe
Experience the quintessential Singapore hawker classic in your own kitchen with springy thin egg noodles tossed in a savory-sweet dark sauce and spicy sambal. Topped with juicy hand-wrapped wontons and honey-glazed char siew, this dish captures the heart of local comfort food.
- Prep
- 30 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 580 kcal
Method
Prepare the wonton filling by mixing the ground pork, minced shrimp, light soy sauce, sesame oil, and a dash of white pepper in a bowl. Mix in one direction until the paste becomes sticky.
Place a small teaspoon of filling in the center of a wonton wrapper. Moisten the edges with water, fold into a triangle, and pinch the corners together to seal. Repeat for all wrappers.
Create the noodle sauce base by dividing the shallot oil, dark soy sauce, sambal tumis, and sesame oil into four individual serving bowls.
Blanch the Choy Sum in boiling water for 1 minute until tender-crisp, then set aside.
Boil the wontons in a large pot of water for 3-4 minutes until they float and are cooked through. Remove and set aside.
Loosen the egg noodles and cook in boiling water for about 40-50 seconds. Immediately remove and plunge into a bowl of cold water for 5 seconds (this creates the 'QQ' springy texture), then dip back into the boiling water for another 10 seconds to heat through.
Place the noodles into the prepared sauce bowls and toss thoroughly until every strand is coated in the dark sauce and sambal.
Top with wontons, sliced char siew, and blanched Choy Sum. Serve with a side of pickled green chilies and a small bowl of clear soup.
Notes
The 'cold shock' method is essential for achieving the signature 'QQ' or springy texture of Singaporean wonton noodles.
If you don't have homemade lard, frying thinly sliced shallots in vegetable oil until golden provides an excellent substitute oil.
Ensure the wontons are tightly sealed to prevent the filling from leaking during the boil.
For the most authentic experience, serve with a small dish of pickled green chilies in soy sauce.
