I’ve been on a hawker food journey of late. There has been the black fried carrot cake (chai tow kway), XO fried carrot cake, prawn noodle soup and from a long time ago – minced meat noodle (bak chor mee). It’s no secret that I’m missing home, and it’s just evident with the food that I’ve been cooking recently! My ultimate source of comfort, besides the mr of course. (:
One other thing that I miss is wanton noodles. Especially the ones my grandma makes during our lunar birthdays. Her wontons are the bomb! hehe And when we head back for our holidays, wanton noodles would be one of the first things on our food-list that we wanna have after we’ve touched down. Fei Fei wanton noodles is one place we can’t miss, and let me tell you. Their bowl of noodles is magical. Looks simple, but tastes so good! Just talking about it is making me want a bowl now!
I came home craving for some wanton noodles from work one day and went to get some wanton wrappers to make some. If you know me well enough, you know that I love spontaneity! When I think of a dish, I’ll head to the markets and get the necessary ingredients and will whip it up and serve it for dinner. hehe Not much of a weekly planner, I have to admit!
Usually, my grandma only has mince pork in her wantons. But I like to add a bit more ingredients to mine, and stuff it to it’s maximum. Whoops! hehe Well, just can’t help myself. hehe Need textures for the extra bite! So just before I share my recipe, just a heads up that making the wantons is quite labour intensive. Especially if you’re making it for the first time. So do make this when you have ample time to prep and do know that all your effort would be worth it! hehe And also, the sauces for the noodles could always be altered to your own taste! I might prefer my noodles a little on the salty side hehe
Wantons Noodle (an original recipe of FoodMadeWithLove)
8 slices of fish cake
a bunch of choy sum
fried shallots and coriander, to serve
250g mince pork
100g fish paste
8 prawns, finely chopped
4 shitake mushrooms, soaked and diced finely
20g dried shrimp, soaked and finely chopped
3 cloves of garlic, finely chopped
2 tbs fish sauce
1 tbs soy sauce
1 tbs sesame oil
1 tbs oyster sauce
1 tsp ground white pepper
1 heap tsp corn starch
Sauce for noodles (per serve) :
1 tsp shallot oil
1 tsp fried shallots
1/2 tsp sambal
1 tsp fish sauce
2 tsp thick dark soy sauce
1/2 tsp sesame oil
Stewed Mushrooms (optional) :
6 dried shitake, soaked and sliced thinly (reserve 1 1/2 cup of water)
Knob of ginger, thinly sliced into strips
1 tbs shallot oil
1 tbs oyster sauce
1 tbs shaoxing wine
1 tbs fish sauce
1 tbs light soy sauce
1 tbs dark soy sauce
1) For the stewed mushrooms : In a small pot, heat the shallot oil on medium heat and fry the ginger till fragrant. Add the mushrooms and fry it for 5 mins before adding the sauces. Add the water and allow it to simmer on low heat for at least 30 mins. Of course, the longer the better. Just stir it occasionally and add more water if needed.
2) For the wantons : In a frying pan, fry the dried shrimp and garlic till fragrant. Set aside. In a large metal bowl, add all the ingredients as well as the fried dried shrimp and garlic and mix till well combined.
3) Place a portion on a wonton wrapper, wet the two sides with water and fold it into half. Press all the air out and stick the two ends together.
4) In a pot of boiling water, drop the wantons in and cook for 8-10 minutes or until the wantons start floating at the top. Drain and set a side.
5) In a serving bowl, add the sauces for the noodles and give it a good mix so that it’s well combined. In the same pot of boiling water, blanch the noodles, fish cake, choy sum and bean sprouts separately. Toss the noodles in the sauce that was previously prepared.
6) To serve : Place the choy sum and bean sprouts on top of the noodles, and top that with the fish cake. Place the cooked wantons on top, followed by the stewed mushrooms (and some extra sauce of course). Last but not the least, sprinkle some fried shallots and coriander. ENJOY!